Hi everyone!
Tomorrow we are having Cajun Beef Stew for dinner. From the looks of the seasonings, this should be spicy! My 10 year old will love this. On the side we'll be having salad and rolls!
Cajun Beef Stew
Katie (Katiedid)
1 T Cajun or blackened seasoning mix
1 lb beef stew meat (1 1/2 inch chunks)
1 lb red potatoes, cut into 1 1/2 inch chunks)
1 medium onion, cut into thin wedges
1 1/2 c baby carrots
1 can (14.4 ounces) beef broth
3 T cornstarch
Salt, to taste
Chopped parsley or thyme (optional)
Coat slow cooker with cooking spray. Sprinkle seasoning mix over meat. Place potatoes, onion and carrots in bottom of slow cooker. Place meat over vegetables. Pour broth over all. Cover and cook 7 to 8 hours on low or 4 to 5 hours on high, or until beef and vegetables are tender. With a slotted spoon, transfer beef and vegetables to a serving bowl, and cover with foil to keep warm. Turn slow cooker to high. Combine cornstarch with 3 tablespoons water; mix well. Stir into juices; cover and cook 15 to 20 minutes or until thickened. Add salt; if desired. Spoon sauce over beef and vegetables. Transfer to shallow bowls to serve; garnish as desired.
Katie’s Notes: I usually add some celery, chopped into large chunks and an extra potato and use 2 cups of beef broth made from bouillon.
Amy
1 comments:
Cajun Beef Stew - This was great. When I took the first bite I thought I had another mess up with black pepper because it does have a nice kick to it and then I remembered it was cajun. So, then I felt better. My super picky, non-spicy eating husband loved this. He said to make it again for sure. I think the winner was the simpleness of these ingredients. I didn't bother removing everything at the end, I added the cornstarch and water right to it about 30 minutes before we wanted to eat. I also added a good amount of celery salt.
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