This Beef Gumbo recipe is the perfect mix of tender beef, savory tasso, and bold Cajun flavors! With a rich, flavorful broth and a blend of spices, it’s a hearty, comforting dish the whole family will love.
Beef gumbo is perfect for chilly evenings when you need a warm, comforting meal. It’s great for family dinners, weekend get-togethers, or special occasions like holidays.
The rich, savory flavors make it a crowd-pleaser at parties or big gatherings. Whether you're craving hearty comfort food on a cold day or looking for an easy dinner idea, this flavorful beef gumbo is always a popular choice.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More gumbo recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Perfect pairings: what to serve with gumbo
- Beef Gumbo
- Newest Recipes
- 💬 Comments
What makes this recipe so yummy
It’s filled with tender beef, smoky sausage, and a rich, flavorful broth that’s spiced just right. Every bite is a perfect mix of savory, spicy, and comforting, especially when served over fluffy rice.
The mix of vegetables like onions, bell peppers, and celery adds extra flavor and makes this dish feel warm and cozy. It’s the kind of meal you’ll want to eat again and again!
Groceries you'll need: Ingredients
- All Purpose Flour
- Vegetable Oil
- Yellow Onions
- Green Bell Peppers
- Celery
- Beef Broth
- Beef Stew Meat
- Smoked Tasso
- Bay Leaves
- Cajun Seasoning
- Onion Powder
- Garlic Powder
- Fresh Garlic (not pictured)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the oil to a large Dutch oven and allow to heat over medium-high heat.
- Step 2: Add flour and stir, continuously until a Hershey Chocolate color is reached.
- Step 3: Add the holy trinity of green bell pepper, onions and celery and cook until soft.
- Step 4: Add the tasso and allow to caramelize for a while.
- Step 5: Slowly add the beef broth, stirring continuously until totally combined.
- Step 6: Add the stew meat and stir.
- Step 7: Add all seasonings, stir and cover.
- Step 8: Turn down to a simmer and allow to cook, stirring occasionally, for about 2 hours.
Hint: A gumbo is traditionally served over white rice and often with potato salad on the side.
Recipe variations and substitute ideas
- Smoked Sausage - could be used in place of the tasso, if you have trouble getting this. Slice the smoked sausage into coins and add in place of the tasso.
- Okra - it's what Gumbo actually translates as. It used to be used as the thickening agent way back, and many people still prefer it. My family don't so we stick to a really great dark roux.
- Green Onions - toss in a handful of sliced green onions at the end, prior to serving.
- Hot Sauce - if you like a lot of heat, you could add some hot pepper sauce, or perhaps some cayenne pepper.
- Dried Thyme - if your Cajun Seasoning doesn't have too much.
- Chuck Roast- if you don't have stew meat, you could cut up a chuck roast into bite-sized pieces.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a heavy bottomed pot, like a Dutch Oven (it's my favorite for cooking a gumbo) as well as a nice roux spoon. Just a flat edge really, that helps scrape the bottom of the pot and prevent the roux from burning.
I have some affiliate links in the recipe card below if you're interested in learning more about the equipment I used.
More gumbo recipes I think you'll love
I also want to share my Poule D'eau Gumbo with you - the earthiness, the pure savory goodness of it is heaven.
How to store leftovers
Gumbo is one of those recipes that actually tastes better then next day, and days thereafter.
Store in an airtight container in the refrigerator for up to 4 days.
You can freeze, in a freezer safe container for up to 3 months.
Mel's kitchen notes
Make sure to have some Filé powder on hand for serving. It's made from the leaves of the Sassafras plant and helps with those that like their gumbo thicker. It also has a fragrance to it too, which some people like.
Perfect pairings: what to serve with gumbo
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Beef Gumbo
Video
Equipment
Ingredients
- ¾ Cup Vegetable Oil
- 1 Cup All Purpose Flour
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 2 Ribs Celery diced
- 8 Ounces Smoked Tasso roughly chopped
- 8 Cups Beef Broth
- 2 Pounds Beef Stew Meat
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Cajun Seasoning
- 3 Each Bay Leaves
Instructions
- Add the vegetable oil to your Dutch Oven (or similar large pot). Apply medium-high heat.¾ Cup Vegetable Oil
- Add the flour and stir, continuously, until a Hershey chocolate color is reached.1 Cup All Purpose Flour
- Add the holy trinity, diced onions, bell pepper and celery and cook down until soft.1 Each Yellow Onion, 1 Each Green Bell Pepper, 2 Ribs Celery
- Add the tasso and caramelize.8 Ounces Smoked Tasso
- Slowly pour in the beef broth, while stirring constantly.8 Cups Beef Broth
- Add the stew meat, then the seasonings.2 Pounds Beef Stew Meat, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 Tablespoon Cajun Seasoning, 3 Each Bay Leaves
- Cover and turn down to a simmer. Cook for 2 hours, stirring now and then.
- Serve over white rice.
Nutrition
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