Cajun Beef Stew
Warm your soul with this hearty Cajun Beef Stew, a flavorful one-pot wonder that's perfect for cozy dinners. Tender chunks of beef chuck roast are seared to perfection and simmered gently with aromatic vegetables like onion, green bell pepper, and celery. Infused with bold Cajun seasoning, smoky paprika, and fragrant thyme, this stew features a rich, robust broth made with canned tomatoes and beef stock. Packed with hearty potatoes, sweet carrots, and a hint of garlic, every spoonful bursts with rustic charm and Southern-inspired spice. Ready in just over two hours, this comforting dish is ideal for feeding a hungry crowd and pairs beautifully with crusty bread or fluffy rice. Whether you're looking to elevate a weeknight dinner or impress at a casual gathering, this Cajun Beef Stew is a surefire hit that'll have everyone coming back for more.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 14.5 ounces diced tomatoes (canned)
- 4 cups beef broth
- 3 medium potatoes, peeled and diced
- 3 medium carrots, sliced
- 2 bay leaves
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Cut the beef chuck roast into bite-sized chunks, approximately 1-inch cubes. Season with salt and pepper, then lightly coat the beef in the flour.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil. When hot, sear the beef chunks in batches, browning all sides. Remove the beef and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened and slightly caramelized. Add the minced garlic and cook for an additional minute.
Stir in the Cajun seasoning, paprika, and dried thyme, coating the vegetables in the spices. Cook for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes and beef broth, scraping the bottom of the pot to deglaze and loosen any brown bits. Bring the mixture to a boil.
Return the seared beef to the pot, then add the diced potatoes, sliced carrots, and bay leaves. Lower the heat to a simmer and cover the pot.
Simmer the stew gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked. Adjust the seasoning with additional salt or pepper if needed.
Remove the bay leaves before serving. Garnish with chopped parsley, if desired.
Serve hot with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
3415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9528 mg | 414% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 36.7 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 7990 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
