¾ cup all-purpose flour
¾ cup vegetable oil
1 pound beef stew meat, cut into 2-inch pieces
1-2 tablespoons Creole seasoning
¼ pound baby pattypan squash
¼ pound baby zucchini
1 pint cherry tomatoes
1 tablespoon chopped garlic
1 cup chopped onion
1 cup chopped celery
½ cup pearl onions
¼ pound baby carrots with small tops
¼ pound small new potatoes
2 bay leaves
1 cup red wine
5 cups water
½ teaspoon black pepper
Salt and red pepper to taste
In a large, heavy saucepan over medium-high heat, combine flour and oil. Stir slowly for 15-20 minutes until the roux is dark brown, but not burned. Season meat with Creole seasoning and add to the roux. Add vegetables, season with salt and red pepper, and cook for 2 minutes, stirring constantly. Add bay leaves, wine, water, and black pepper. Bring to a boil and check seasonings. Reduce heat to medium-low. Cover and simmer for 30 minutes. Remove lid and continue to cook until meat is very tender, 30-40 minutes. Remove bay leaves and check seasonings again, adding salt and pepper if needed. May serve over rice or with cheese grits if desired.
Yield: 6 servings
