📝 About This Recipe
This soul-warming Creole Beef Stew is a masterpiece of Louisiana comfort, featuring melt-in-your-mouth beef chuck simmered in a rich, mahogany-hued gravy. Infused with the 'Holy Trinity' of aromatics and a bold kick of cayenne, this dish represents the sophisticated fusion of French technique and Caribbean spice. It is a labor of love that transforms humble ingredients into a complex, savory celebration of New Orleans heritage.
🥗 Ingredients
The Meat & Marinade
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 2 tablespoons Creole Seasoning (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
The Roux & Holy Trinity
- 1/2 cup Vegetable Oil (or high-quality lard)
- 1/2 cup All-Purpose Flour
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (diced)
- 1/2 cup Celery (finely chopped)
- 4 cloves Garlic (minced)
The Braising Liquid & Vegetables
- 4 cups Beef Stock (unsalted or low sodium)
- 14.5 ounces Fire-Roasted Diced Tomatoes (one can, with juices)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Dried Thyme
- 3 large Carrots (peeled and cut into thick rounds)
- 1 pound Yukon Gold Potatoes (peeled and cubed)
For Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large bowl, toss the beef cubes with the Creole seasoning and Worcestershire sauce until evenly coated. Let sit at room temperature for 20 minutes.
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2
Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to crowd the pan, until a deep crust forms on all sides. Remove beef and set aside.
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3
Reduce heat to medium. Add the remaining oil and the flour to the pot. Stir constantly with a wooden spoon or roux whisk for 15-20 minutes until the roux reaches the color of milk chocolate or a copper penny.
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4
Immediately add the onions, bell pepper, and celery (the Holy Trinity) to the roux. The moisture from the vegetables will stop the roux from cooking further. Sauté for 5-7 minutes until softened.
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5
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
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6
Slowly pour in 1 cup of beef stock while whisking vigorously to incorporate the roux without lumps. Gradually add the remaining stock and the diced tomatoes.
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7
Return the browned beef and any accumulated juices to the pot. Add the bay leaves and dried thyme.
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8
Bring the liquid to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 1 hour and 30 minutes, stirring occasionally.
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9
Add the carrots and potatoes to the pot. Stir to submerge them in the liquid. If the stew is too thick, add a splash more stock or water.
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10
Cover and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are soft.
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11
Remove the bay leaves. Taste the gravy and adjust seasoning with extra salt, pepper, or a dash of hot sauce if desired.
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12
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the gravy to thicken slightly.
💡 Chef's Tips
The secret to a great stew is the roux; never leave it unattended or it will burn and become bitter. If you prefer a thicker gravy, smash a few of the cooked potato chunks against the side of the pot and stir them back in. For the most authentic flavor, use a cast-iron Dutch oven which provides superior heat distribution. This stew tastes even better the next day after the spices have had time to fully marry. If you find the stew too spicy, a teaspoon of brown sugar can help balance the heat of the Creole seasoning.
🍽️ Serving Suggestions
Serve over a mound of fluffy long-grain white rice to soak up the rich gravy. Accompany with a piece of warm, buttery jalapeño cornbread. A side of vinegary coleslaw or braised collard greens provides a refreshing contrast to the rich meat. Pair with a cold Abita Amber lager or a medium-bodied Zinfandel. Top with extra dashes of Louisiana-style crystal hot sauce for those who like it 'Cajun hot'.