Made  times
Karen Waters 1

"A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 35 m servings 455 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1193 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
  2. Dust beef with 1/3 cup flour and toss lightly to coat.
  3. Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
  4. Remove beef with slotted spoon; transfer to a bowl.
  5. Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
  6. Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
  7. Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
  8. Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
  9. Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
  10. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.


  • Cook's Note:
  • This recipe can be adapted for the slow cooker. Just brown the meat and vegetables, cut back broth by half, put everything in, and cook on low for 8 hours. Sauce will be thinner but delicious.


Most helpful
Most positive
Least positive

Very close to our old family recipe. We've always used round steak, pounded very thin. You gotta serve this with grits, though! Actually, it's an old traditional breakfast dish, from plantatio...

Other stories that may interest you