Cajun, Beef Stew

Cajun Stew, Plated, Picture
1. Prepare the meat by cutting into medium sized pieces. I prefer them to be real large, but you could cut them up into 1" or 2" chuncks. Do them in batches and set in a bowl as you take them out.

2. Dust with salt and pepper, then some oil into a large pot, and brown the pieces. Don't overcrowd the pot, ot the meat will steam instead of brown.

3. Do them in batches and set in a bowl as you take them out.

4. While the last of the meat is in the pot, you can add the bacon. When the last of the meat is taken out, turn the heat to medium, and add a little oil if the pot's run out. Cook the bacon over medium heat until they've rendered most of their fat.

5. Chop the onion peppers, and caroots into 1/4" - 12" pieces.

6. Add the onions, peppers, and carrots to the pot, leaving the bacon in. Cover and cook over medium heat for about 10 minutes, until they're soft and mushy.

7. Sprinkle the flour into the pot a little at a time, stirring well to break up any lumps between each additioin. Let this cook over medium low heat, stirring pretty regularly, until this "roux" begins to stick to the bottom of your pot, and it starts to turn a dark brown color. Add the tomato paste and stir until it's well blended.

8. Add The beef broth, Blacken, and the meat along with any accumulated juices to the pot, and stir well. Bring it to a boil, then turn down to real low, and let it simmer for about 2 hours, stirring every 15 minutes or so.

Ron's Note: The time it takes to cook is dependant on the size of the pieces of meat, and the temperature you're cooking at. Just take out a small piece of meat and test it.

9. If you like a thicker sauce, you can now thicken it with a cornstarch slurry. Place 2 tablespoons cornstarch into a cup, add enough water to make a mixture a little thicker than heavy whipping cream. Drizzle this into the pot, while stirring. You'll have to bring it back to a boil, in order for the cornstarch to thicken the sauce. Serve immediately over noodles, or boiled potatoes and carrots.



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