Cajun Beef and Root Vegetable Stew
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
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.
Pairs Well With
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.