Ingredients

• 3 tablespoons vegetable oil
• 2 pounds room temperature beef stew meat , cut into 1 1/2-inch cubes
• 0.5 cups all-purpose flour
• 1 yellow onion , roughly chopped
• 1 teaspoon minced garlic
• 1 , 32 ounce
• 1 , 15 ounce
• 3 yellows potatoes , or more to taste, cubed
• 3 stalks celery , chopped
• 1 cup baby carrots
• 1 teaspoon Creole seasoning , such as Tony Chachere's®
• 1 teaspoon dried basil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
2. 2 Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Nutrition per serving