Prep 0 mins
Cook 0 mins
A meal within it self, add a beverage, french bread and finish off with a dessert. This one will bring people back for seconds. This stew was born through experience and adjustment of many attempts at other recipes. Of the ingredients, I kept the best, threw out the rest and then added others for taste.
- 3⁄4 cup all-purpose flour
- cajun seasoning
- 2 lbs beef stew meat
- 6 tablespoons olive oil
- 1 tablespoon sugar
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 whole bay leaves
- 4 cups beef bouillon
- 1 cup red wine (Port will do)
- 2 tablespoons hot sauce ("Tabasco Green Pepper Sauce" The hot sauce can be adjusted to taste. I have have found 4 tbsps to be)
- 6 whole carrots, 1/2 inch thick slices (peeled or unpeeled,scrubed)
- 6 whole potatoes (I prefer "Yukon Gold Potatoes. peeled or unpeeled,scrubed, quartered and each quarter halved)
- 3 large onions, halved and quartered or 15 white boiling onions
- 8 ounces sliced mushrooms
- Season flour with salt, pepper and cajun seasoning to taste.
- After cutting beef stew meat into 3/4 inch pieces, dredge meat in seasoned flour.
- In a large stew pot, brown meat in hot olive oil.
- Add beef broth, sugar, celery, garlic, bay leaves, wine and hot sauce.
- Bring to a boil, reduce heat and simmer for one hour.
- Taste and season to your choice.
- Add carrots and potatoes, simmer until vegetables are tender.
- Add onions of choice and mushrooms, simmer until onions are tender.
- Remove bay leaves.
- Note: Watch liquid level while simmering, add water if needed, when the stew is completed the the liquid consistency can be thickened by adding instant potatoes if desired.
I made it just like you said, except after I got done adding adding the beef broth and stuff, once it started to thicken I added the carrots and potatoes then moved everything into the crock pot. Turned out great. Next time I'll follow it the right way....I promise.
Thanks for the super easy and flavorful way for me to use up my leftover steak! I'm sure the meat in the original recipe had great flavor, with the cajun seasoning, though! I made the recipe, as written, except for using leftover steak; and, to my dismay, I had no carrots, so I added a bag of frozen peas and carrots, along with a tablespoon of cornstarch, when almost done. I did add 4 T of Tabasco; however, like I said, my steak wasn't cooked with the cajun seasoning, so I might not have added that much, otherwise. Will definitely make again, with cooler weather, on the way! Thanks!
Now this was a great stew recipe! The meat was flavorful, the vegetables tender (minus the mushrooms), and the overall flavor of the stew out of this world (the red Tabasco gave it a nice kick). The aroma coming from the stew made my kitchen smell wonderful! You didn't specify amounts for the seasoning in the flour but I used 1/8 tsp. salt, 1/8 tsp. pepper, and 1 tsp. Tony Chachere's Original Creole Seasoning. The only change I might make next time is to add an additional pound of stew meat for my meat loving husband.