Cotton Boll restaurant Shreveport La beef stew recipe
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If you’re in the mood for a hearty, warming meal, look no further than the beef stew at Cotton Boll restaurant in Shreveport, Louisiana. This dish is packed with tender chunks of beef, potatoes, carrots, and other vegetables in a rich gravy. It’s the perfect comfort food for a cold day.
The best thing about this recipe is that it’s relatively easy to make. The most time-consuming part is cooking the beef, which should be done slowly to ensure that it’s melt-in-your-mouth tender. Here’s what you’ll need:
-2 lbs. beef (chuck or stew meat)
-1 large onion, chopped
-3 cloves garlic, minced
-2 ribs celery, chopped
-2 large carrots, chopped
-1 lb. potatoes, peeled and diced
-1 can (14.5 oz) diced tomatoes
-1 can (12 oz) tomato paste
-2 cups beef broth
-1/4 cup all-purpose flour
-2 tsp. dried thyme
-1 bay leaf
-1/2 tsp. salt
-1/4 tsp. black pepper
To make the stew, start by browning the beef in a large pot or Dutch oven over medium heat. Once the beef is browned, add the onion, garlic, celery, and carrots. Cook for a few minutes until the vegetables are softened. Then add the potatoes, tomatoes, tomato paste, beef broth, flour, thyme, bay leaf, salt, and pepper. Stir everything together and bring to a simmer.
Reduce the heat to low and let the stew cook for 2-3 hours, stirring occasionally. The stew is ready when the beef is cooked through and very tender. Remove the bay leaf before serving.
This stew is best served with some crusty bread for dipping into the gravy. It also goes well with mashed potatoes or rice
