Creole Vegetable-and-Braised Beef Stew

Southern Living
Makes 8 to 10 servings


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3 tablespoons all-purpose flour
1 tablespoon Creole seasoning
2 pounds sirloin, cut into 1-inch cubes
3 tablespoons pure olive oil
1 large sweet onion, diced
1 large red bell pepper, diced
4 garlic cloves, minced
1 cup dry red wine
5 celery ribs
4 medium carrots, thinly sliced
1 (10-ounce) can dices tomatoes and green chiles
2 teaspoons beef bouillon granules
1 (10-ounce) package frozen sliced okra, thawed
1 (10-ounce) package frozen baby lima beans, thawed
1 (16-ounce) package frozen corn kernels, thawed


Stir together flour and Creole seasoning, dredge beef in mixture.

Brown beef in hot olive oil in a 5 quart casserole over medium-high heat 5 minutes. Add onion, bell pepper, and garlic; sauté 2 minutes. Add wine, stirring to remove browned particles from bottom of pan. Add celery and carrot, and cook 2 minutes. Add tomatoes and next 4 ingredients.

Bring to a boil; cover, reduce heat to medium-low, and simmer 30 minutes.

Created date

January 2003