Inspired by Chef Paul Prudhomme’s Seven Steak Gumbo, this beef-based gumbo is great for big gatherings.
Spicy Beef Gumbo
Yields: 8-10 servings
- 2½ pounds boneless chuck, cut into ¾-inch cubes
- ¾ cup all-purpose flour
- 1½ tablespoons Cajun seasoning
- ½ cup olive oil
- 3 cups chopped yellow onion
- 2 cups chopped celery
- 2 cups chopped green bell pepper
- 4 cloves garlic, minced
- 1 small jalapeño, seeded and chopped
- 6 cups low-sodium beef broth
- 4 dried bay leaves
- 1 teaspoon hot sauce
- 1 tablespoon chopped fresh oregano
- Hot cooked rice, to serve
- Garnish: fresh oregano leaves, sliced jalapeño
- Sprinkle beef with flour and Cajun seasoning.
- In a large enamel-coated Dutch oven, heat over medium-high heat. Working in batches, add beef, and cook, stirring occasionally, until browned, about 6 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Add onion, celery, bell pepper, garlic, and jalapeño to pot; cook, stirring occasionally, until tender, about 5 minutes. Gradually stir in broth until smooth. Stir in beef, bay leaves, and hot sauce; bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until meat is tender, about 1 hour. Discard bay leaves. Stir in oregano before serving. Serve with rice. Garnish with oregano and jalapeño, if desired.