top of page
  • Writer's pictureTommy Centola

Spicy Beef Gumbo

As cold as it has been, I know that gumbos have been gracing home kitchens. This week, I am featuring two non-seafood gumbos.

2 1/2 pounds boneless chuck, cut into 3/4-inch cubes

3/4 cups all-purpose flour

1 1/2 tablespoons Creole seasoning

1/2 cup olive oil

3 cups chopped onion

2 cups chopped celery

2 cups chopped green bell pepper

4 cloves garlic, minced

1 small jalapeño, seeded and chopped

6 cups beef stock

4 dried bay leaves

1 teaspoon hot sauce

1 tablespoon chopped fresh oregano

Hot cooked rice, to serve

Sprinkle beef with flour and Creole seasoning.

In a large Dutch oven, heat oil over medium-high heat. Working in batches, add beef, and cook, stirring occasionally, until browned, about 6 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.

Add onion, celery, bell pepper, garlic, and jalapeño to pot; cook, stirring occasionally, until tender, about 5 minutes. Gradually stir in stock until smooth. Stir in beef, bay leaves, and hot sauce; bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until meat is tender, about 1 hour. Discard bay leaves. Stir in oregano before serving. Serve with rice.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

27 views0 comments

Recent Posts

See All


bottom of page