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Beef Stew Creole-Style
Rich Tasty Gravy Cooked Beef Chunks |
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Ingredients!
1 lb. Chuck Roast, cubed or store boughtn’ stew meat
4 Large Irish Potatoes, cubed
4 Large Carrots, diced
2 Medium Onions, julienne
5 Tbls. bacon grease
4 Tbls. gravy flour
1/4 Bell Pepper, diced
4 Chicken Bouillon Cubes
1 tsp. Granulated Garlic
2 Tbls. Parsley Flakes
Cavender’s Greek Seasoning to taste(Black pepper, salt, thyme, sage, oregano, trace basil)
1/4 Cup of Rhine Wine
2 Cups steamed Rice
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From the Belile Estate Kitchens
What you do Sash!
Put them oil, in a 9 or 10 inch high-sided skillet, heat them oil, add beef cubes that have been seasoned in Cavender’s Greek Seasoning, then rolled in Gravy flour, n’ stir. Fry to brown, watch them bottom of them pan so as it don’t stick too bad or burn.
Next, remove them browned beef cubes, pour off them grease n’ drippin’s into a bowl, and add them wine to the skillet still heating, and get them rend* out with a wooden spoon or spatula, pour out into a bowl and save.
*Note: Rend is the stuck on flour n’ seasonings on the bottom of them pan, heat n’ wine will remove it, it’s them flavor concentrated, save it...
Next, wipe out them skillet, and reheat them drippin’s adding them Gravy flour, stir until brown, how brown? Until you are happy with it, add them onions to the oil n’ flour,(This stops the flour from browning further, as it adds moisture to the mix)stir until soft, then add water about 3 cups, enough to foam the Rue and thicken it, Now add them peppers, the browned meat, them potatoes, them bouillon cubes, them carrots and stir, heating to boiling.
Then lower them flame and simmer until (1) them potatoes are cooked, stick with a fork if soft they are done, (2) them carrots are soft, or (3) them gravy is the right thickness for them rice...
Serve over them rice, with fresh veggies, is wonderful, and good for you too!
Bon Appetite!
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Preparation Time: 1-2 hours |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 9303 times. |
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