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Beef Stew Recipe

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This recipe for Beef Stew is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Pounds Stew Meat (preferably sirloin, round or chuck cut up in 1” cubes)
¼ Cup Vegetable Oil
1 Yellow Onion Chopped
4 Cloves Garlic quartered
Salt to taste
Tony Chachere’s Creole Seasoning to taste
Black Pepper to taste
4 Cups Water
¼ Cup Tony Chachere’s Roux and Gravy Mix
1 Pound Baby Carrots
6 Potatoes Peeled and cut into ½ in cubes
8 ounces frozen yellow corn
8 ounces frozen green peas
2 cups cooked rice
Directions:
Directions:
In a large pot heat the oil on the stove set to medium or medium hot. Brown the stew meat until all sides of the meat are brown and remove the meat from the pot. Add the onions and sauté until limp and clear, scraping the bottom of the pot to mix the onions with the stew meat “debris”. Add in the garlic, salt, Tony’s creole seasoning, pepper, water and roux mix. Bring to a boil stirring constantly. Once at a boil add the meat back in and add the carrots. Bring back to a boil and cook at a boil for a half hour. Add in the potatoes, corn and green peas and return to a boil. Cook until the potatoes are fork tender (about 10 – 15 minutes at a boil). Serve over rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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