8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds Rump or eye of the round beef roast
1 large russet potato
1 or 2 large carrots
Frozen green peas
All-purpose flour
Vegetable or canola oil
Unsalted or salted butter
Better than bouillon beef base
Mesquite liquid smoke
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Cayenne pepper
Dried Thyme
1 yellow onion
Celery
Green bell pepper
Garlic
Fresh parsley
Bay leaves
Tools you’ll need
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 2 ribs celery, half of a green bell pepper, 3 cloves garlic, and a small amount of fresh parsley. You can also press the garlic cloves with a garlic press. Rinse off your celery, green bell pepper, and parsley with cold water.
Potatoes
Step 2- Peel 1 large russet potato, cut the potato in half going length wise. From there cut the potato into quarter pieces.
Step 3- Add the potato cubes into a medium-sized bowl and fill the bowl with cold water the water level is over the top of the potato cubes. Add 1 cap full of vinegar and move the potatoes around in the vinegar and water solution. This will clean the potatoes and prevent them from turning brown. Let the potato cubes soak for 10 minutes. After 10 minutes drain the water from the bowl and set aside.
Carrots
Step 4- Rinse off the carrots with cold water. Cut the carrots into medium-sized pieces. Place into a medium-sized bowl and set aside.
Beef Roast
Step 5- Place your beef roast into a strainer and rinse the roast off with cold water. Pat the roast dry with napkins.
Step 6- Cut the roast into 1-inch-thick slices. Take each slice of roast and cut them into strips. From there cut the strips into medium-sized cubes.
Step 7- Add the cubed beef into a large bowl. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s poultry magic, 1/2 teaspoon dried thyme, and 2 tablespoons mesquite liquid smoke. Coat the seasonings and the mesquite liquid smoked onto the cubed beef using your hands. Cover the bowl with a lid. Let marinate for 4 hours or overnight.
Beef stock
Step 8- Add 4 cups water and 3 teaspoons Better than bouillon beef base into a medium-sized bowl. Stir with a whisk until the beef base has dissolved into the liquid.
Roux
Preheat fire to medium heat.
Step 9- Add 1/3 cup vegetable or canola oil and 1/3 cup all-purpose flour into a large saucepan that has been preheated for 1 to 2 minutes. Stir all ingredients continuously with a wooden spatula for 4 to 6 minutes or until the roux is a brown color. Turn fire off and let the roux cool for 14 to 20 minutes.
Cooking the beef stew
Preheat fire to medium heat.
Step 10- Spread 2 tablespoons unsalted or salted butter around a large 8-quart pot until the butter melts. Add 1 and 1/4 cups chopped yellow onion, 1 and 1/4 cups chopped celery, and 2/3 cup chopped green bell pepper. Stir all ingredients together. Let sauté for 8 to 10 minutes stirring occasionally.
Step 11- Add 3 cloves chopped or pressed garlic, seasoned beef cubes, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon dried thyme, 1/4 or 1/2 teaspoon cayenne pepper, and 3 tablespoons fresh parsley. Stir all ingredients together. As the mixture sautés, the beef cubes will release their own juices. Let simmer for 10 minutes stirring occasionally.
Step 12- Add 4 cups beef stock, 4 bay leaves and the roux. Stir all ingredients together. Let simmer for 1 hour stirring occasionally.
Step 13- Add potato cubes and carrot pieces. Stir all ingredients together. Let simmer for 15 minutes stirring occasionally.
Step 14- Add 1 cup frozen green peas (Thawed). Stir all ingredients together. Let simmer for 5 minutes stirring occasionally. Once the cooking time is over, turn your fire off. Let the stew cool for 45 minutes before serving. The mixture will also thicken as it cools. For best results serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
