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2 tbs olive oil
2 lbs cubed beef or venison
2 cups chopped creole veggies (onion, bell pepper, celery)
1 tbs minced garlic
1 cup apple cider
3 bay leaves
3 tbs flour
2 quarts beef stock
1 chipotle pepper, seeds scraped out**
3 medium sized potatoes, cubed
1 cup julienned carrots
1 can whole kernel corn, drained
2 cups kitchen cup green beans
Kitchen Bouquet or other browning seasoning
Heat olive oil in a cast iron dutch oven over medium high heat. Brown meat on both sides, going in batches to not overcrowd pot. Remove meat to a bowl to the side. Add creole veggies to the pot, cooking until soft and brown. Add bay leaves and apple cider to deglaze pot and let cider reduce until onions are almost dry again. Stir in flour and cook, stirring constantly for 2 minutes, incorporating all flour. Whisk in some of the beef stock, whisking out all lumps. Add remaining beef stock. Bring to a boil and add everything else, including the meat and seasoning to taste. You may want to add Kitchen Bouquet for a darker brown color. Lower heat to a simmer and let it gently simmer uncovered for up to 2 hours.
Serve with white rice.
**Chipotles are HOT! Gently scrape out seeds. You only need 1 pepper to make this stew spicy. I added 3 to my first pot to try them out while kitchen-testing and it was too hot for my taste testers. 2 was perfect for me. I recommend 1 for the general taste. Chipotles come canned in adobo sauce.