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

Prep Time:
25 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 35 mins
8 servings


  • 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

  • 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


  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.

Nutrition Facts (per serving)

455 Calories
33g Fat
15g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 455
% Daily Value *
Total Fat 33g 43%
Saturated Fat 10g 50%
Cholesterol 78mg 26%
Sodium 1193mg 52%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 24g
Vitamin C 32mg 161%
Calcium 66mg 5%
Iron 4mg 22%
Potassium 498mg 11%

* 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.

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