A hearty Creole vegetable and beef stew
with okra, lima beans and corn.
Creole Vegetable
and 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 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.
- Bring to a boil; cover, reduce heat to
medium-low, and simmer 30 minutes.
Makes 8 to 10 servings.
