In this steak étouffée recipe, boneless chuck is slowly cooked in a flavorful liquid full of aromatic vegetables, spicy sausage and broth. This beef étouffée recipe calls for a 2 1/2-pound piece of chuck, but if chuck steaks are available at your market, purchase eight 4- to 5-ounce steaks instead of cutting your own from the roast. Serve the steak étouffée with stone-ground grits, polenta or rice, and pass the Tabasco.
Time: 165 minutes (60 minutes prep)Ingredients
2 1/2 pounds boneless chuck trimmed
2 teaspoons finely chopped fresh thyme or 1 teaspoon dried
2 teaspoons finely chopped fresh rosemary
2 teaspoons Hungarian or smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil divided
4 ounces andouille sausage, (see Tip), diced
1 1/2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
1 cup finely chopped red bell pepper
1 tablespoon chopped garlic
1 cup red wine
1 14-ounce can diced roasted tomatoes
2 cups low-sodium beef or chicken broth
3 bay leaves
1 cup thinly sliced scallions divided
Cut roast crosswise into four 1 1/2- to 2-inch-thick steaks. Cut each steak in half with the grain to make 8 smaller steaks (4 to 5 ounces each).
Combine thyme, rosemary, paprika, salt and pepper in a small bowl. Rub all over the steaks.
Heat 1 tablespoon oil in a shallow large pot or high-sided skillet over medium-high heat. Add the steaks and cook until nicely browned on the bottom, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan, reduce heat to medium and add sausage. Cook, stirring, until beginning to color, 2 to 5 minutes. Stir in onion, celery and carrot; cover and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in bell pepper and garlic; cover and cook until the pepper is softened, 3 to 5 minutes more. Uncover and add wine. Bring to a boil, stirring to scrape up any browned bits, and cook until the wine is reduced by half, about 3 minutes. Stir in tomatoes, broth and bay leaves.
Return the steaks and any accumulated juices to the pan, submerging them in the sauce. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, turning the steaks every 30 minutes, until the meat is fork-tender, about 1 1/2 hours.
Transfer the meat to a plate. Stir half the scallions into the sauce and bring to a boil. Boil, uncovered, until the sauce is intensified but not too thick, 5 to 10 minutes. Discard bay leaves. Return the meat to the sauce. Sprinkle with the remaining scallions.
Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.
- Serving Size
- about 3 oz. steak and 2/3 cup sauce
- 11 g
- 11 g
- Saturated Fat
- 3 g
- 32 g
- 92 mg
- Dietary Fiber
- 2 g
- 494 mg
- 564 mg
- 8 servings
- 1 1/2 vegetable
- 4 lean meat
- 1 fat
- Vitamin C
- 63% daily value
- Vitamin A
- 52% dv
- Vitamin B12
- 33% dv
- 44% dv
- 18% dv