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Beef Po’ Boy Recipe

Plate of beef po' boy and fries
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Shredded beef simmered in gravy and layered on soft French bread with lettuce, tomato, pickles and mayonnaise for a classic beef po’ boy sub.

Ingredients

Units Scale
  • 2 lbs beef stew meat
  • 2 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 1/4 cup flour
  • 1/2 cup red wine
  • 1 1/2 cups beef broth
  • 1 1/2 cups chicken broth
  • 1 large loaf French bread
  • 1 head of iceberg large lettuce (shredded)
  • 2 large tomatoes (sliced)
  • dill pickle slices
  • mayonnaise

Instructions

  1. In a small bowl combine salt, pepper, onion powder, and garlic powder. Sprinkle the seasoning mixture over the beef cubes.
  2. Heat vegetable oil in a large deep skillet to medium-high heat. Add the beef cubes to the skillet and cook until brown.
  3. Sprinkle the flour over the beef cubes and cook for 1 minute. Add the wine and cook until it has nearly simmered all the way down.
  4. Add the beef and chicken broth and bring to a boil. (If using the slow cooker, at this point the mixture can be put in the slow cooker and cooked for 5-6 hours on low or until the meat shreds easily).
  5. Reduce heat, cover and simmer for about 1 hour and 30 minutes (stirring occasionally) or until the meat shreds apart easily.
  6. Shred the meat in the pan using either two forks or should be able to press down on it with a slotted spoon to break it up.
  7. Slice the French bread in half lengthwise. Spread a layer of mayonnaise onto the cut sides of the bread.
  8. Spread the meat with some of the gravy onto the top of the bottom half of the French bread. Top with lettuce, tomato, and pickles.

Nutrition

Find it online: https://blogchef.net/beef-po-boy-recipe/