Step 1
Season beef cubes with kosher salt black pepper and garlic powder in a large bowl.
Step 2
Dust beef with 1/3 cup flour and toss lightly to coat.
Step 3
Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned 7 to 10 minutes.
Step 4
Remove beef with slotted spoon; transfer to a bowl.
Step 5
Stir bell pepper onion celery and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned 8 to 10 minutes.
Step 6
Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil reserving about 3 tablespoons in the pot. Reduce heat to low.
Step 7
Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
Step 8
Slowly pour beef broth into the roux while stirring; bring to a simmer and cook until thickened stirring constantly about 3 minutes.
Step 9
Return the beef and vegetables to the pot. Add bay leaves thyme hot sauce Worcestershire sauce basil tomatoes with green chiles and 1 teaspoon salt.
Step 9
Bring to a boil over medium heat then reduce heat to medium-low and simmer until beef is tender about 1 1/2 hours stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.