Creole Chuck Steak Etouffée

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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.

Creole Chuck Steak Etouffée
photographer: Andrew Scrivani
Nutritionist Tested & Approved

Time: 165 minutes (60 minutes prep)

  • 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

  1. 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).

  2. Combine thyme, rosemary, paprika, salt and pepper in a small bowl. Rub all over the steaks.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutritional Facts

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

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