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New Orleans Beef Stew

This is a hybrid of the traditional American beef stew with a Creole-tinged beef Bourguignonne, the classic French dish. For all the fanciness of that French name, this is a simple stew of beef in an interestingly-seasoned red-wine sauce with mushrooms. Every now and then I get a taste for this, and all the time it takes to make it suddenly becomes of no significance.

In New Orleans, beef stew is always served over rice, even if it includes potatoes. This will cause consternation to friends who may recently be from the northerly regions.

• 1/4 lb. bacon
• 1/3 cup flour
• 1 1/2 tsp. salt
• 2 lbs. beef round or chuck, cut into one-inch cubes
• 2 Tbs. vegetable oil
• 1 1/2 cups coarsely-chopped onion
• 1 crushed large garlic clove
• 2 cups dry red wine
• 2/3 cup tomato puree
• 1 cup beef stock (or water)
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1 bay leaf
• 2 tsp. black pepper
• 1 tsp. Worcestershire sauce

• 1 cup sliced carrots
• 2 cups cleaned, quartered mushrooms
• 2 lbs. new potatoes, quartered
• 1 large turnip, cubed
• 1 cup frozen peas
• 3 sprigs parsley, leaves only
• 2 cups cooked long-grain rice

1. In a large, heavy saucepan or Dutch oven, fry the bacon until only partly crisp. Remove bacon but leave fat.

2. Combine flour and 1/2 tsp. salt. Duct the beef with the flour mixture.

3. Add the oil to the bacon drippings and heat until almost smoking. Brown the beef on all sides, then remove from the pan.

4. Add onions and garlic; cook until onions are transparent. Add the wine and bring it to a light boil. Stir the pot to dissolve the browned bits at the bottom into the wine. Let the wine boil for about five minutes.

5. Add the tomato puree, beef stock, thyme, marjoram, bay leaf, black pepper and Worcestershire. Add the remaining salt, the beef and the bacon. Heat to boiling, then reduce to a simmer. Simmer gently, covered, for about an hour, stirring now and then. Add the mushrooms.

6. Bring a pot of water to a boil and cook the carrots, potatoes, and turnip. Cook until tender--about 20 minutes. Drain, then add to the stew pot, along with the peas and the parsley.

Serve over rice.

Serves four to six.

Revised 3/29/08

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--New Orleans Magazine



Here are my favorite recipes--the ones I cook all the time at home for family and friends--all with a distinctly New Orleans flavor. All the classics, plus plenty of originals. All tested thoroughly in my own kitchen. Clear instructions and the stories behind the dishes--as entertaining to read as to cook from!

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