Creole Vegetable-and-Braised Beef Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Stir together flour and Creole seasoning, dredge beef in mixture.
2. 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.
3. Bring to a boil; cover, reduce heat to medium-low, and simmer 30 minutes.
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