Chef John Folse's Bayouland Beef Stew with Vegetables

Prep Time: 2 Hours
Yields: 6 Servings

Cajun cuisine is best identified by its use of one-pot cooking. In this recipe, the meat, vegetables and starch are slowly simmered together to create yet another hearty, Cajun delicacy.

3 pounds beef chuck, cubed
salt and black pepper to taste
Louisiana hot sauce to taste
⅓ cup flour
¼ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup celery leaves
¼ 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
½ cup chopped parsley

Place beef in a large mixing bowl and season with salt, pepper and hot sauce. Sprinkle in flour to coat meat well. In a cast iron Dutch oven, 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. Stir in onions, celery, celery leaves and garlic. Sauté 3–5 minutes or until vegetables are wilted. 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. Cover and cook 1–1½ hours or until meat is tender. Add mushrooms, green onions and parsley. Adjust seasonings if necessary. Cook 5–10 minutes longer. Serve over steamed white rice.