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Ingredients

1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes kosher salt to taste ground black pepper to taste ¼ teaspoon garlic powder, or to taste ⅓ cup all-purpose flour ½ cup vegetable oil 1 large green bell pepper, chopped 2 onions, chopped 1 cup diced celery 3 large cloves garlic, minced ¼ cup all-purpose flour 4 cups beef broth 3 bay leaves 1 teaspoon dried thyme 2 tablespoons hot sauce 1 tablespoon Worcestershire sauce 1 teaspoon dried basil 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 1 teaspoon salt ½ cup chopped fresh parsley leaves

Nutrition Info

455 calories carbohydrate: 15.2 g cholesterol: 77.5 mg fat: 33.3 g fiber: 2.3 g protein: 23.5 g saturatedFat: 10 g servingSize: - sodium: 1193.3 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
Dust beef with 1/3 cup flour and toss lightly to coat.
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.
Remove beef with slotted spoon, transfer to a bowl.
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.
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.
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.
Slowly pour beef broth into the roux while stirring, bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
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.
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.

8 servings

A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.