Creole Beef
Bring the vibrant flavors of Louisiana to your table with this hearty Creole Beef recipe, a rich and satisfying dish that combines tender, slow-simmered beef with a medley of bold Creole spices and aromatics. Infused with diced tomatoes, onion, celery, and green bell pepper—the culinary "Holy Trinity" of Creole cooking—this recipe captures the essence of Southern comfort food. A touch of Worcestershire sauce, dried thyme, and optional cayenne pepper add layers of complexity, while the simmering process ensures a melt-in-your-mouth texture. Served over a bed of fluffy white rice and garnished with fresh parsley, this one-pot meal is perfect for family dinners or entertaining guests. With minimal prep time and an irresistible depth of flavor, Creole Beef is your go-to recipe for a taste of New Orleans cuisine at home.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1.5 cups Beef broth
- 1.5 tablespoons Creole seasoning
- 0.25 teaspoons Cayenne pepper (optional, for extra spice)
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 tablespoon Worcestershire sauce
- 4 cups Cooked white rice
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add the beef stew meat to the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear the meat on all sides until browned, about 5-7 minutes. Remove the meat and set it aside.
In the same pot, add the diced onions, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced tomatoes, tomato paste, and beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot for added flavor.
Return the seared beef to the pot and mix well.
Stir in the Creole seasoning, cayenne pepper (if using), dried thyme, and Worcestershire sauce. Add the bay leaves to the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and cook for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Remove the bay leaves from the pot and taste for seasoning. Adjust with additional salt or Creole seasoning if necessary.
Serve the Creole beef over a bed of cooked white rice and garnish with fresh parsley.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
