Ground Beef Stew2019-10-18
- Servings : 6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
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This recipe is very similar to meatball stew, but doesn’t require you to make meatballs. It also has a different texture that I prefer.
You can get amazing hog lard roux at The Mowata Store in Mowata, Louisiana, near Eunice.
- 1/2 heaping tsp Chicken Better than Bouillon
- 1/2 heaping tsp Beef Better than Bouillon
- 1 large yellow onion
- 1 green bell pepper
- 1 stalk celery
- 1 lb ground beef
- 2 heaping tbsp hog lard roux
- Slap Ya Mama seasoning and coarse black pepper, to taste
- Onion and garlic powder, to taste
- 1 tsp red pepper flakes
- 3 cups cooked rice
- 2 cups water
- 1 tsp olive oil
- 5 small potatoes
- 1 can peas (optional)
In a gumbo pot or ceramic dutch oven, start boiling the water with the roux, 1/2 tsp red pepper flakes and the Better than Bouillon.
In another pan, coat the ground beef in a few layers of Slap ya Mama, black pepper, onion powder, garlic powder. Add 1/2 tsp of red pepper flakes. Brown, drain and throw it in the gumbo pot.
In the same pan, season and pan fry the carrots (10 mins) in 1/2 tsp olive oil. Throw it in the gumbo pot.
Cut the lil potatoes into 4. In the same pan, season and pan fry the potatoes (10 mins) in 1/2 tsp olive oil. Throw it in the gumbo pot.
Let the stew boil for a while
Drain peas and add to fricassee, let boil 10 minutes
Serve on top of rice