Ingredients

The following ingredients have 5 Servings
  • 4 tablespoons cooking oil or bacon drippings, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 2 pound chuck roast, cut into chunks
  • 1 large sweet onion, sliced
  • 1 rib chopped celery
  • 2 toes of garlic, minced
  • 2 (32 ounce) cartons of beef stock or broth
  • 4 cups of water
  • 1 tablespoon of Better than Bouillon beef base, optional
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/4 to 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
  • 2 bay leaves
  • 4-5 large carrots, peeled and cut into chunks
  • 2 large russet potatoes, peeled and cut into chunks
  • 1/4 cup milk
  • 2 tablespoons of cornstarch
  • Hot, steamed rice

Instruction

  • Heat 1 tablespoon oil over medium high heat in a large (6 quart or larger) Dutch oven or heavy bottomed soup pot.
  • Cut the meat into chunks about 1-inch in size and pat dry well with paper towels.
  • Whisk together flour, salt and pepper in a medium bowl and toss the beef in batches, lightly coating with the flour mixture. Shake off excess flour, add to pot in batches and brown.
  • Remove the meat and set aside; continue cooking the beef in batches until all of it is browned, adding more oil as needed.
  • Add sliced onion to the pot drippings and cook until lightly caramelized. Add garlic and cook for another minute.
  • Add a few tablespoons of the beef stock to the pot to deglaze the pot, scraping up any browned bits on the bottom. Add remaining beef broth, water and beef base; bring to a boil.
  • Return the seared beef to the pot, add thyme, rosemary, celery seed, basil, paprika and Cajun seasoning. Reduce to a low simmer, add bay leaves and simmer uncovered for about 2 hours; do not allow to boil.
  • Add the carrots and potatoes, bring back up to a boil, reduce heat to a simmer and cook an additional 15 minutes; taste and adjust seasonings as needed.
  • In a 2-cup measure, whisk together 2 tablespoons cornstarch with 1/4 cup of milk until blended. Slowly add to stew, stirring until blended. Cook another 5 to 10 minutes or until the vegetables are completely fork tender and stew has thickened.
  • Serve over hot rice with hot buttered biscuits, cornbread or homemade yeast rolls.