Beef Gumbo
Prep
20 mins
Cook
1 hr 30 mins
Servings
6
Difficulty
Medium
A rich and hearty Louisiana-style stew with tender beef, okra, and aromatic vegetables thickened with a dark roux, served over rice for a truly satisfying meal.
Ella x
Ingredients
- 800 gbeef chuck(cut into 2cm cubes)
- 60 mlvegetable oil
- 60 gall-purpose flour
- 2onion(diced)
- 3celery(diced)
- 1green bell pepper(diced)
- 4garlic cloves(minced)
- 1000 mlbeef stock
- 300 gfresh okra(sliced)
- 400 gcrushed tomatoes(canned)
- 2bay leaf
- 5 gdried thyme
- 3 gcayenne pepper
- to tastesalt and black pepper
Detail level
Instructions
- 1
Heat oil in a large, heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches, removing to a plate once golden. Do not crowd the pan.
Tip: Proper browning develops deep flavor through the Maillard reaction.
- 2
In the same pot, reduce heat to medium. Whisk together flour and any remaining oil to create a paste, stirring constantly for 10-12 minutes until the roux turns deep chocolate brown, being careful not to burn it.
Tip: A dark roux is essential for authentic gumbo—patience here pays off.
- 3
Add diced onion, celery, and green pepper to the roux, stirring frequently for 5 minutes until vegetables begin to soften and release their aroma.
Tip: This combination is called the holy trinity in Creole cooking.
- 4
Stir in minced garlic and cook for 1 minute until fragrant, then return the browned beef to the pot.
Tip: Adding garlic at this point prevents it from burning in the roux.
- 5
Pour in the beef stock, crushed tomatoes, bay leaves, thyme, and cayenne pepper. Stir well to combine all ingredients thoroughly.
Tip: Deglaze the bottom of the pot to capture all the flavorful browned bits.
- 6
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally and skimming any fat that rises to the surface.
Tip: Slow cooking allows the flavors to meld and the beef to become tender.
- 7
Add the sliced okra and simmer for an additional 15-20 minutes, stirring gently, until the okra is tender and has released its natural thickening properties into the gumbo.
Tip: Fresh okra acts as a natural thickener and adds authentic texture to the dish.
- 8
Taste the gumbo and adjust seasoning with salt, pepper, and additional cayenne as needed. Remove bay leaves before serving.
Tip: Flavors intensify as the gumbo sits, so taste before adding extra salt.
- 9
Ladle the hot gumbo into bowls and serve over steamed white rice with crusty bread on the side.
Tip: Serve with hot sauce and file powder on the table for guests to customize their bowls.
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