Ingredients

• 1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
• kosher salt to taste
• ground black pepper to taste
• 1/4 teaspoon garlic powder, or to taste
• 1/3 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large green bell pepper, chopped
• 2 onions, chopped
• 1 cup diced celery
• 3 large cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 teaspoon salt
• 1/2 cup chopped fresh parsley leaves

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Instructions

1. Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
2. Dust beef with 1/3 cup flour and toss lightly to coat.
3. Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
4. Remove beef with slotted spoon; transfer to a bowl.
5. Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
6. Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
7. Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
8. Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
9. Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
10. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.