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Creole Daube (Beef Stew)
INGREDIENTS
3-5 lbs chuck Roast
½ cup oil - halved
¼ cup flour
3 cloves garlic - halved
1 onion – chopped
1 bell pepper - chopped
1 celery rig – chopped
2-3 green onions – chopped
1 8oz can tomato sauce
¼ cup dry red wine
1 cup beef broth
¼ cup parsley fresh
2 bay leaves
¼ tsp sugar
¼ tsp salt
1 tsp black pepper
Cajun Seasoning
DIRECTIONS
Season roast with Cajun seasoning on all sides
Make slits in the roast and insert the garlic
Heat ¼ cup oil in Dutch oven over med heat
Brown your roast on all side about 3-5 mins each side
Remove roast and set to the side
Reduce heat to low and add remaining oil
Add flour and stirring constantly until your roux is a chocolate color
Add your onion, bell pepper, celery and green onions
Cook for about 5 minutes till onions are soft
Add tomato sauce and cook for 10 minutes
Slowly add wine and broth to the roux
Add parsley, bay leaves, sugar, salt pepper mix to combine
Add roast to the sauce
Reduce heat to a simmer
Cook covered for 2-3 hrs
Serve over pasta, rice or mashed potatoes
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