6 to 8 servings
YouTube instructional video is at the bottom
What you’ll need
2 1/2 to 3 Pounds Beef Bottom Round Roast
Better than beef bullion beef base
2 Carrot Stalks
1 Russet Potato
Frozen Green Peas
Hunts Tomato Paste
Worecestershire sauce
Vinegar
To make the Roux
All Purpose Flour
Vegetable oil
Seasonings
Yellow Onion
Bell Pepper
Celery
Fresh Thyme
Bay leaves
Garlic
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Poultry Magic
Chef Paul Prudhomme’s Seafood Magic
Cayenne Pepper (Optional)
PREPARATION OF INGREDIENTS
Cleaning and chopping your roast beef
Step 1- Remove Roast out of its packaging and place into strainer and rinse off thoroughly with cold water.
Using a sharp knife cut roast into bite sized cubes.
Step 2 -Cut roast into thick strips going along the width of the roast. Strips should be 1 inch thickness.
Step 3- Take Strips and cut along the middle while going down the length of the strip.
Step 4- Take strips and cut down the width of the strip. Go about an inch down when you’re cutting the cubes.
Step 5- Season Cubed beef with 1/2 Teaspoon of Tony Chachere’s Creole Seasoning, 1/2 Teaspoon of Chef Paul Prudhomme’s Seafood Magic, 1/2 Teaspoon of Chef Paul Prudhomme’s Poultry Magic, and 2 Tablespoons of Worcestershire sauce. Stir all ingredients together.
Step 6- Place Chopped Beef into fridge (Covered with lid)
Chopping your seasonings
NOTES- Rinse Celery Off before you chop it. Remove core out of the center of your Bell Pepper. Make sure you remove all of the skin off of the garlic gloves before chopping.
When preparing your thyme remove all the tiny leaves off the stems of the thyme. This can be achieved by using your fingers. Glide or pull the leaves off GENTLY.
Step 7- Chop 1/2 Of a Yellow Onion, 1 Green Bell Pepper, 2 to 3 ribs celery, 3 to 4 Cloves Garlic, and 2 Tablespoons Fresh Thyme! Make sure you chop your thyme really good until it’s tiny coarse crumbs.
Preparing your vegetables
Step 8- Chop 2 Carrot Stalks into quarter slices. Make sure you rinse your carrots off before you chop them.
Step 9- Peel entire Russet Potato, Rinse off with cold water and chop potato into quarter slices.
Step 10- In a 2 medium sized bowls filled 1/2 way with cold water add 1/2 teaspoon of Vinegar to each bowl and stir. Add Potato Slices into one bowl and the Carrots into the other bowl. THIS WILL PREVENT THE POTATOES AND THE CARROTS FROM DISCOLORING. IT ALSO HELPS CLEAN BOTH VEGETABLES AND IT IS SAFE TO DO!
Step 11- In a large skillet, Add 1/2 cup of Vegetable Oil. Let get hot about 3 minutes. MAKE SURE YOUR FIRE ON YOUR SKILLET IS ON MEDIUM HIGH HEAT.
Step 12- Add 1/2 cup of flour and STIR. DO NOT STOP STIRRING. After 5 minutes of stirring your roux will start to change color and thicken. IF YOUR ROUX STARTS TO SMOKE TURN YOUR FIRE OFF AND KEEP STIRRING. ONCE THE SMOKE IS GONE PREHEAT YOUR FIRE TO MEDIUM LOW HEAT AND KEEP STIRRING. PAY ATTENTION TO THE COLOR OF YOUR ROUX. STOP STIRRING WHEN THE ROUX REACHES A DARK BROWN COLOR. ROUX SHOULD NOT BE ANY LIGHTER THAN THE DARK BROWN COLOR. After 15 minutes if your roux hasn’t reached the dark brown color, continue to stir constantly until to reach the DARK BROWN COLOR. NO EXCEPTIONS.
Once you are finished with your Roux, let it cool until you prepared all the rest of your ingredients.
Making the beef Stock
Step 13- In a medium sized bowl add 4 cups Hot water and 2 tablespoons of Beef Base. Stir until beef base has dissolved into the water.
Searing your Chopped Beef
NOTE- WE’RE NOT TRYING TO COOK THE BEEF. WE ONLY WANT TO SEAR IT.
Step 14- In a large saucepan add 1 tablespoon of oil. Spread oil around the bottom of the pan.
Step 15- Add the Chopped Beef into the pan and stir. Let sauté for 2 to 3 minutes.
Step 16- Once done remove beef from pan and add it into a separate bowl.
Note- The chopped beef will leave some juice in your pan. Leave it as is.
Step 17- Add 1 Cup of Chopped Yellow Onion, 3/4 Cup Chopped Green Bell Pepper, 3/4 Cup of Chopped Celery, and 2 tablespoons of Chopped Garlic. Stir and let saute for 6 minutes.
Note- Even though the seasonings you’ve added will appear to be a large amount but don’t worry. When these seasonings go through the cooking process, they will be so translucent that you won’t even know that you’ve added them into your stew!
Step 18- Add your roux and stir. You may notice that your seasoning will start to clump up don’t worry. THIS IS NORMAL.
Step 19- Turn your fire on your saucepan off and add your beef stock. Stir until the roux has dissolved into the stock.
TURN YOUR SLOW COOKER SETTING TO HIGH
Step 20-Add the beef stock mixture into your slow cooker and stir.
Step 21- Add 1 to 2 tablespoons of fresh thyme, 3 tablespoons of Tomato Paste and 2 to 3 Bay leaves. Stir until combined.
Step 22-Add Chopped Carrots, Chopped Potatoes, 2/3 Cup of frozen peas and the chopped beef cubes. Stir until combined.
OPTIONAL STEP. If not skip this step and proceed to step 23.
Step 22A- Add 1/2 Teaspoon of Tony Chachere’s Creole Seasoning, 1/2 Teaspoon of Chef Paul Prudhomme’s Seafood Magic, 1/2 Teaspoon of Chef Paul Prudhomme’s Poultry Magic and 2 teaspoons of Cayenne Pepper. Stir until combined.
Step 23- Cover with lid and let slow cook for 8 hours.
***For best results let beef stew cook overnight***
Step 24- After 8 hours stir. Stew will appear to be slightly soupy BUT it will thicken as it cools 100% Guaranteed. It can take up to 6 hours for your stew to come to room temperature.
Serve Beef Stew Warm over rice with a slice of buttery French bread.
YouTube instructional video
