Press enter to see results or esc to cancel.

Creole Vegetable and Braised Beef Stew recipe

A hearty Creole vegetable and beef stewwith okra, lima beans and corn.

Recipe: Creole Vegetableand Braised Beef Stew

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, sliced
4 medium carrots, thinly sliced
1 (10-ounce) can diced tomatoes and green chilies
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

  • Stir together flour and Creole seasoning;dredge beef in mixture.
  • Brown beef in hot olive oil in a 5 quartcasserole over medium-high heat 5 minutes. Add onion, bell pepper,and garlic; saut 2 minutes. Add wine, stirring to removebrowned particles from bottom of pan. Add celery and carrot,and cook 2 minutes. Add tomatoes and next 4 ingredients.
  • Bring to a boil; cover, reduce heat tomedium-low, and simmer 30 minutes.

    Makes 8 to 10 servings.

    Noble Grape Urban Winery LE2012 | Braised Beef Stew (April Red)

    If the Creole Vegetableand Braised Beef Stew recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Have you ever had oxtails? Most people I know haven t even heard of them, which is really quite a shame. Think braised beef short ribs, but with even more flavor, and you ll get a sense of why those of us who eat oxtail get dreamy eyed when we think about them. This looks delicious. I have some good rich lamb stock I made with the remnants of my Christmas gigot any thoughts on how this would work with oxtail? Too overpowering? I usually only use lamb stock for lamb dishes, but i think it might work well for this.

    Leave a Comment