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Ingredients
  • 1 (3-pound) chuck roast, cut into 1-inch pieces
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Cooking spray
  • ⅓ cup all-purpose flour, plus ¼ cup
  • 4 tablespoons bacon grease
  • 4 tablespoons cooking oil
  • 1 large bell pepper, chopped
  • 2 medium onions, chopped
  • 1 cup diced celery
  • 3 large cloves garlic, minced
  • 4 cups beef broth or water
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons hot sauce (recommended: Texas Pete)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 5 medium or 4 large fresh tomatoes, peeled and quartered
  • 1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
  • ½ cup fresh chopped parsley leaves
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