Shelly's Recipe

ORLEANS VEGETABLE-AND-BRAISED BEEF STEW

Category: Stews

3 tbsp flour
1 tbsp Creole seasoning
2 lb sirloin, cut into 1 inch cubes
3 tbsp olive oil
1 each large red bell pepper and onion, diced
4 clove garlic, minced
1 cup dry red wine
5 celery ribs, sliced
4 medium carrots, thinly sliced
1 (10 oz) can diced tomatoes and green chilies
2 tsp beef bouillon granules
1 (10 oz) pkg frozen sliced okra, thawed
1 (10 oz) pkg frozen baby lima beans, thawed
1 (16 oz) pkg frozen corn, thawed

Stir together flour and Creole seasoning. Dredge beef into mixture and brown in hot olive oil in a Dutch oven. Cook about 5 minutes, stirring occasionally. Add diced vegetables and garlic; saute for 2 minutes. Add wine, stirring to remove browned bits from bottom of pan. Add celery and carrots, cook for 2 minutes. Add tomatoes and next 4 ingredients and bring to a boil. Cover and reduce heat to medium low and simmer for 30 minutes.