There’s something about cooler weather that makes us crave hearty comfort food and one of our favorite ways to satisfy that craving is with a bowl of homemade Creole Beef Stew! It’s quick, easy and with Tony’s seasoning, Southern Bite says, it tastes like home!
2 Lbs. Beef Stew Meat
1 Tbsp. Tony Chachere’s Original Creole Seasoning
¼ Cup All-Purpose Flour
3 Tbsp. Vegetable Oil
4 Medium Potatoes, Peeled and Cut into 1-Inch Cubes
4 Carrots, Peeled and Cut Into 1-Inch Pieces
3 Ribs Celery, Cut into ½-Inch Pieces
1 Medium Onion, Coarsely Chopped
1 Bell Pepper, Seeded and Coarsely Chopped
3 Cloves Garlic, Minced
1 (10-Ounce) Can Diced Tomatoes with Green Chilis, Undrained
4 Cups Unsalted Beef Broth
4 Tbsp. Tony Chachere’s Brown Gravy Mix
- Place the beef in a medium bowl and sprinkle with Tony’s Original Creole Seasoning. Toss to coat. Sprinkle the flour over the meat and toss to coat.
- Heat the oil over medium-high heat in a large skillet or Dutch oven. Once hot, add about half the beef and brown. Once brown, remove to a plate and brown the other half of the beef. Set aside.
- Lightly spray the slow cooker with nonstick cooking spray. Add the potatoes to the bottom of the slow cooker and top with the beef. Then add the carrots, celery, onion, garlic, bell peppers and pour the tomatoes and juice over the top.
- In a medium bowl, whisk together the beef broth and Tony’s Brown Gravy Mix. Pour over the vegetables. Place the lid on and cook on low for 7 to 8 hours.
If at the end of the cooking time you find the gravy to be too thin, mix together 2 tbsp. of corn starch with 2 tbsp. of cool water. Whisk the mixture into the stew. Cover and turn the heat on high until the gravy has thickened.