March 12, 2012
Here's a wonderfully tasty and hearty treat made in the Cajun tradition of one-pot cooking. It uses the Cajun "Holy Trinity" minus the bell pepper. Feel free to add a cup of chopped bell pepper if you like.
BAYOU BEEF STEW
1 hour 50 minutes
2 hours 20 mins
Yield: 6 servings
- 3 pounds beef chuck, cubed
- salt and black pepper to taste
- Your favorite hot sauce to taste
- 1/3 cup flour
- 1/4 cup vegetable oil
- 1 cup diced onions
- 1 cup diced celery
- 1/2 cup celery leaves
- 1/4 cup minced garlic
- 1 bay leaf
- 2 tbsps Worcestershire sauce
- 1 quart hot water or beef stock
- 1 pound sliced carrots
- 2 pounds quartered new potatoes
- 1 pound sliced mushrooms
- 1 cup sliced green onions
- 1/2 cup chopped parsley
1. Place beef in a large mixing bowl and season with salt, pepper and hot sauce. Sprinkle in flour to coat meat well.
2. In a cast iron Dutch oven (or large pot), heat oil over medium-high heat. Add meat and brown on all sides. Once meat is golden brown and caramelized on bottom of pot, remove and keep warm.
3. Stir in onions, celery, celery leaves and garlic. Saute 3 to 5 minutes or until vegetables are wilted.
4. Return meat to pot and blend well. Add bay leaf and Worcestershire sauce. Pour in hot water or stock, scraping bottom of pot to remove any drippings. Blend in carrots and potatoes. Bring to a rolling boil then reduce to simmer.
5. Cover and cook 1 to 1 and 1/2 hours or until meat is tender.
6. Add mushrooms, green onions and parsley. Adjust seasonings if necessary. Cook 5 to 10 minutes longer. Serve as is or over steamed white rice.