Cajun Beef Stew Crock Pot Recipe

August 08, 2023 Post a Comment

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Description

Cajun beef stew is a deliciously flavorful, hearty dish that is made in a crock pot. This beef stew is made with chunks of beef, potatoes, carrots, celery, and onion simmered in a hearty cajun-flavored sauce. The slow cooker does most of the work in this easy one-pot meal. Serve this classic comfort food on its own or with a side of crusty bread for a full meal. This stew is perfect for a cold winter's night or for a comforting family dinner. It's sure to be a hit with everyone in the family. Enjoy!

Prep Time

This stew takes about 10 minutes to prepare. The first step is to gather the ingredients and cut the beef, potatoes, carrots, celery, and onions into chunks. The second step is to mix together the seasonings and herbs to create the cajun flavor. The third step is to place all of the ingredients into the slow cooker, add the cajun seasoning and mix everything together.

Cook Time

This stew will take approximately 6-8 hours to cook on low heat in a crock pot. When the beef is tender and the vegetables are cooked through, the stew is ready to serve. Make sure to check the stew halfway through the cooking time and stir it so that all of the ingredients are evenly cooked.

Ingredients

2 pounds of beef chuck roast, cut into 1-inch cubes
2 tablespoons of olive oil
2 teaspoons of garlic powder
1 teaspoon of paprika
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of cayenne pepper
2 teaspoons of sea salt
2 teaspoons of freshly ground black pepper
1 cup of beef broth
4 potatoes, peeled and cubed
2 carrots, peeled and cut into 1-inch pieces
2 stalks of celery, cut into 1-inch pieces
1 onion, diced
2 bay leaves

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and cook until they are browned on all sides, about 8 minutes.

2. Transfer the beef to a slow cooker. Add the garlic powder, paprika, oregano, thyme, cayenne pepper, salt, and pepper, and stir to combine.

3. Pour the beef broth over the beef and vegetables. Add the potatoes, carrots, celery, onion, and bay leaves. Stir to combine.

4. Cover the slow cooker and cook on low heat for 6-8 hours, or until the beef is tender and the vegetables are cooked through.

5. Serve the stew warm with crusty bread or over rice or mashed potatoes. Enjoy!

Equipment

Large skillet
Slow cooker
Measuring cups and spoons
Knife
Cutting board
Wooden spoon

Notes

This stew can be stored in an airtight container in the refrigerator for up to four days. To reheat, heat in a pot over medium heat, stirring occasionally, until warmed through. The stew can also be frozen for up to three months. Thaw overnight in the refrigerator and heat in a pot over medium heat, stirring occasionally, until warmed through.

Nutrition: Per Serving

Recipe Tips

For a vegetarian version of this stew, substitute the beef for 2 cups of cooked lentils or black beans.
Add a tablespoon of tomato paste for a richer flavor.
For a bit of heat, add 1/2 teaspoon of red pepper flakes.
For a creamier stew, stir in 1/2 cup of heavy cream at the end of cooking.
Add a tablespoon of Worcestershire sauce to the stew for a savory depth of flavor.
For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew at the end of cooking.