Creole Daube (Beef Stew)

Clicking the Photo will open my YouTube video for this Recipe.

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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