Spicy Beef Stew from the Bayou

Menu Part: 
Cuisine Type: 
12 ¾-cup servings

This beef stew has an extra kick of spice to beat the winter chill in just a few bites.


10 lb. beef stew meat, cubed
3 tbsp. kosher salt
5 tsp. ground black pepper
2 cups Crystal Hot Sauce
6 oz. all-purpose flour
1 cup rice bran oil or high-quality cooking oil
1 lb. yellow onion, diced
1 lb. carrot, cut into ¼-in. coins
1 lb. celery, diced
1 tbsp. minced fresh garlic
6 whole bay leaves
½ cup Worcestershire sauce
10 cups beef broth
2 ½ lb. diced tomato in juice
4 lb. red potato, diced
1 lb. frozen cut okra
2 tsp. ground cayenne pepper
½ lb. green onion, sliced


  1. Combine beef, salt, pepper and hot sauce. Toss seasoned meat in flour.
  2. Heat oil over medium-high heat. Add meat and brown on all sides in single layer, working in batches if needed.
  3. Combine beef with onions, carrots, celery, garlic, bay leaves and Worcestershire. Sauté until vegetables are slightly softened.
  4. Add beef broth and tomatoes and simmer until beef begins to be tender, about 45 minutes to 1 hour.
  5. Add potatoes, okra and cayenne and simmer until beef is completely tender.
  6. Add green onion and season to taste. Simmer for 5 minutes. Hold for service.
Source: University of California at Santa Cruz

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