Creole Vegetable-and-Braised Beef Stew

Creole Vegetable-and-Braised Beef Stew

Southern Living MARCH 2000

  • Yield: Makes 8 to 10 servings


  • 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.


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Creole Vegetable-and-Braised Beef Stew Recipe