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.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
