Smokey Jollof Rice — Smokey Pan

Welcome to a rich, deep-flavored beef stew that brings comfort with every bite! This isn’t your ordinary Beef Burgundy—it’s got a little heat, a little sweetness, and a whole lot of flavor. Cooked low and slow in a Dutch oven, the beef soaks up all the goodness of bold spices, red wine, and bone broth, making every spoonful melt-in-your-mouth delicious.

What You’ll Need:

For the Beef:

2 lbs beef chuck, cut into chunks
1 tbsp Creole seasoning
1 tsp garlic powder
1 tsp cayenne pepper
1 tbsp brown sugar
Salt and black pepper, to taste

For the Stew:

2 tbsp butter
1 onion, chopped
2 carrots, chopped
1 tbsp tomato paste
1 can whole tomatoes, crushed
1 cup canned red wine
2 tbsp Worcestershire sauce
2 cups bone broth
1 tsp dried thyme
1 bay leaf
8 oz mushrooms, sliced
1 habanero pepper, minced (optional for extra heat!)
Additional Creole seasoning, garlic powder, salt, and pepper to taste

To Serve:

White rice or mashed potatoes

Let’s Get Cooking!

Step 1: Marinate the Beef

The secret to deep flavor? Let that beef soak in the magic. Toss the beef chunks with Creole seasoning, garlic powder, cayenne pepper, brown sugar, salt, and black pepper. Let it sit for at least 30 minutes (or overnight for even deeper flavor!).

Step 2: Sear for Maximum Flavor

Heat butter in a Dutch oven over medium-high heat. Add the marinated beef and sear until browned on all sides. Remove and set aside.

Step 3: Build the Flavor Base

In the same pot, add onions and carrots. Sauté until softened, then stir in tomato paste and cook for 1 minute. Add crushed whole tomatoes, red wine, Worcestershire sauce, and bone broth. Stir in thyme and bay leaf for that classic herbaceous depth.

Step 4: Slow Cook to Perfection

Return the seared beef to the pot. Cover and simmer on low heat for 2-3 hours, stirring occasionally. The longer, the better—it’s all about letting the flavors develop.

Step 5: Add the Mushrooms & Spice It Up

Stir in mushrooms and the minced habanero pepper (if using). Taste and adjust seasoning—add more Creole seasoning, garlic powder, salt, or pepper if needed. Let it simmer for another 30 minutes.

Step 6: Serve & Enjoy!

Remove the bay leaf, and get ready to dig in! Serve this rich, saucy Beef Burgundy over steaming white rice (or mashed potatoes if that’s your vibe). Don’t forget a glass of wine to match! 🍷

Chef’s Tips & Tricks:

💡 No Dutch oven? Use a heavy-bottomed pot with a lid or transfer to a slow cooker after searing the beef.
💡 Too thick? Add a splash of bone broth to loosen it up.
💡 Want it richer? Stir in a knob of butter right before serving.
💡 Meal prep? This stew tastes even better the next day—flavors deepen overnight!

Time to Dig In!

This isn’t just any Beef Burgundy—it’s a bold, flavor-packed take on the classic. Whether you’re serving it for a cozy dinner or impressing guests, this dish is guaranteed to steal the show. Try it out and let me know how it turned out! Tag @smokeyypan if you share your plate! 🔥🥩

Smokey Pan

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