Ingredients
- 2 tablespoons oil (canola oil)
- 1 1/3 pounds stewing beef
- 1 yellow onion (large onion, roughly diced)
- 3 ounces green bell pepper (1/2 pepper, roughly diced)
- 2 stalks celery (sliced)
- 3 carrots, sliced
- 3 cloves garlic, diced
- Zatarain's gumbo base (1/4 cup, optional)
- 32 ounces beef broth (or chicken broth)
- 32 ounces water
- 1 whole tomato (ripe, peeled and chopped)
- 1 1/2 pounds Yukon Gold potatoes (roughly chopped, 4 medium potatoes)
- 1 tablespoon oregano
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 1.5 tablespoons corn starch (or enough to thicken)
How to Make
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Step 1: Brown the stew meat in the oil in two batches and remove, leaving the oil in the stew pot or dutch oven.
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Step 2: Soften the onions for 5 minutes and add the other vegetables except for the potatoes. Cook in the oil for another 5 to 10 minutes and remove the vegetables from the pot.
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Step 3: Add the beef and the liquids; bring to a boil and simmer for 30 minutes.
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Step 4: Add back the vegetables, the potatoes and the remainder of the ingredients.
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Step 5: Simmer for 15 more minutes or until beef and potatoes are tender.
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Step 6: Add water to the corn starch to make a slurry and stir into the stew.
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Step 7: Simmer until thickened and beef is tender.
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Step 8: Note: A substitute for Zatarain's gumbo base is browned flour. I keep a bag of this in my freezer for gravies and gumbo's. Add one up of all purpose flour to a heavy skillet and heat over medium-high heat whisking continuously until a tan color is obtained (15 minutes or so). When wetted, this should be a dark brown or at least darker than peanut butter in color. This has a parched taste just like a roux made with flour and oil. It doesn't have a lot of thickening power.
We hope you enjoy this recipe!
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