Custom's Eye of the Round Beef Stew
Yield 24 Dinner Servings
5 LBS BEEF EYE OF THE ROUND ROAST (Trimmed of all fat and silver skin, then cut into 1 1/2" cubes)
1/4 CUP EXTRA VIRGIN OLIVE OIL
1/4 CUP FLOUR
1 BELL PEPPER (Chopped)
1 LARGE YELLOW ONION (Chopped)
5 CELERY STALKS (Cleaned and Chopped)
4 CUPS BEEF AU JUS (OR 2 TBSP Beef Base and water)
2 CUPS DRY RED WINE
2 TSP WHOLE THYME LEAVES
8 WHOLE BAY LEAVES
2 TBSP FRESH GARLIC (Minced)
2 TSP WHITE PEPPER
2 TSP BLACK PEPPER
1 1/2 TSP CAYENNE PEPPER
12 OZ WHOLE TOMATO FILLETS
8 CARROTS (Peeled and chopped into 3 inch lengths)
1/3 LB FRESH SNAP BEANS
4 LARGE RUSSET POTATOES (Peeled and cut into 2 inch cubes)
1 - 8 OZ CAN YERY YOUNG GREEN PEAS
In a 12 quart Dutch oven and over high heat, brown the meat in the olive oil, remove and reserve warm.
Add flour, and make a medium brown roux, scrape the bottom of the pan constantly to remove all of the "graton" left by the beef juices. (or 3 to 5 minutes).
Add the bell peppers, onions, and celery and simmer until the onions are just turning clear. (5 to 7 minutes)
Next add in the reserved meat, all of the remaining ingredients including the seasonings and vegetables except for the beans, potatoes and peas. Cover and reduce heat to a medium low and simmer for 1 hour, stir occasionally to insure that there is no sticking to the bottom of the Dutch oven. Or the Dutch oven can be placed in a preheated oven set at 275F.
After an hour, add in beans and potatoes, recover and simmer for an additional 45 minutes.
Remove from heat, add peas and serve.
Serve the stew right out of the Dutch oven with Louisiana Long Grain Rice.
This is an easy dish to prepare it only takes a little bit of preparation and time to simmer. This dish is similar to Grillades but because the "Holy Trinity" vegetables are fewer and there is an addition of the starch vegetables to the pot make it more like a stew.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
Copyright © 1999 Aurora Catering, Inc. All rights reserved.
Revised: March 25, 2008.