A flavorful and hearty Creole-inspired beef dish, perfect for family dinners.
Season the beef roast generously with Creole seasoning.
Let the seasoning sit on the beef for a few minutes to enhance the flavor.
Make small slits in the beef and insert garlic cloves into them.
This step infuses the beef with a deep garlic flavor.
Heat half of the vegetable oil in a Dutch oven over medium heat and brown the beef on all sides.
Ensure all sides are browned evenly for a rich flavor.
Remove the beef and set aside. Add the remaining oil and flour to the Dutch oven, stirring constantly to create a roux.
Cook the roux until it reaches a deep brown color, but be careful not to burn it.
Add the chopped onion, bell pepper, celery, and green onion to the roux and cook until softened.
Stir frequently to prevent sticking.
Stir in the tomato paste and cook for a few minutes to deepen the flavor.
Cooking the tomato paste removes its raw taste.
Slowly add the red wine and water, stirring to combine.
Add the liquid gradually to avoid lumps.
Return the beef to the Dutch oven and add parsley, bay leaves, sugar, salt, and black pepper.
Ensure the beef is submerged in the sauce for even cooking.
Cover and simmer on low heat for 2-3 hours, until the beef is tender.
Check occasionally and add water if the sauce reduces too much.
Serve the beef with the sauce over rice or with crusty bread.
Garnish with additional parsley for a fresh touch.
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