CAJUN BEEF AND ROOT VEGETABLE STEW

 

  • Cooking Time: 140
  • Servings: 80 (8)
  • Preparation Time: 75

Ingredients

  • 2–2½ lbs (1 cup) flour
  • 32 oz (6 tbsp) vegetable oil
  • 20 lbs (2 lbs) beef bottom rounds, cubed
  • Pinch of salt
  • Pinch of pepper
  • 2½ lbs (1 cup) carrots, diced
  • 2½ lbs (1 cup) turnips, diced
  • 5 (½ medium) yellow onions
  • 1 bunch (½ cup) celery, chopped
  • 2 tsp (¼ tsp) cayenne pepper
  • 10 cups (1 cup) dry red wine
  • 10 (1 leaf) bay leaves
  • 1 cup (2 tbs) hot sauce
  • 8 tsp (1 tsp) Cajun seasoning
  • 2 bags (¼ cup) pearl onions
  • 5 lbs (½ lb/1 potato) Yukon potatoes
  • 5 tsp (1½ tsp) garlic, chopped
  • 10 tsp (1 tsp) dried thyme

Directions

  • Prepare roux thickening agent in advance.
  • Mix flour and oil.
  • Bake for 45 minutes to a thick, dry mud consistency.
  • Toss raw cubed beef in a tad more of oil, pinch of salt and pepper.
  • Brown beef in oven for 20 to 30 minutes at 300° F.
  • Put browned meat into heavy-duty stock pot; add enough beef stock to cover the meat.
  • Bring to a boil, then transfer meat to a medium-low heat and simmer for 45 minutes.
  • Add carrots, turnips and continue cooking for 20 minutes.
  • Add chopped onions, celery and cayenne pepper.
  • Add wine, bay leaves, hot sauce and Cajun seasoning.
  • Cook for 20 minutes more.
  • Add pearl onions, potatoes, garlic, thyme, salt and pepper.
  • Bring to another boil; then reduce heat to medium-low heat.
  • Cover and simmer for another 30 minutes or until meat is tender.
  • Take some of the liquid out of pot and mix your roux in it, whip until smooth.
  • Add this back to your pot with meat and vegetables.
  • This should thicken everything up nicely.
  • Remove bay leaves.
  • Adjust seasoning and serve over noodles, rice or even grits.

Notes

The ingredients for the original recipe are in "cooking for a crowd" amounts yielding 80 servings. However in parentheses are also ⅛ the size amounts yielding a more "family friendly cooking" 8 servings when followed.

Author Credit: Chuck Wilde

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