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


  • 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


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.

Preparation time: 25 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 35 mins
Servings: 8 – Yield: 8 servings



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