BEEF STEW FROM THE BAYOU

beef stew from the Bayou image

Provided by Lynnda Cloutier

Categories Beef

Number Of Ingredients 15

3 pounds boneless beef chuck, cubed
salt and pepper
hot pepper sauce
1/3 cup flour
1/4 cup vegetable oil
one large white onion, diced
1 1/2 cups diced celery, including tops
eight garlic cloves, finely minced
bay leaf
1 tablespoon worcestershire sauce
1 quart low sodium beef broth
1 pound carrots, cut into 3/4 inch slices
3 pounds thin skinned new potatoes, halved
1 cup sliced green onions
cooked rice

Steps:

1. put the beef in a large bowl and season to taste with salt, pepper and hot sauce. Coat meat well with flour. In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides in a single layer, working in batches if needed. Remove meat and keep warm.
2. Add onions, celery and garlic to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until vegetables are soft.
3. Return beef to the Dutch oven and mix. Add bay leaf, Worcestershire sauce, and stock. Stir and scrape the bottom of the pot to loosen meat/vegetable bits. Add carrots and potatoes and stir.
4. Bring to a boil, cover and reduce heat so the mixture simmers slowly for 1 to 1 1/2 hours or until tender. Add green onions and season to taste. Simmer for another 10 minutes. Serve over rice. Makes 6 to 8 servings.