Cajun Stew Beef Fricot

Chunks of tender beef, creamy potatoes, fragrant onions, mild peppers, celery, and lots of garlic simmered in a rich brown gravy makes this Cajun Stew Beef Fricot the ultimate cold weather comfort food meal.

Cajun Stew Beef Fricot

Who doesn’t love a warm comforting stew during the cold winter months?

I know my family and I do!

Cajun Stew is the real deal when it comes to stew y’all!

One can look at Fricot as a blessed gift given to the Louisiana Arcadian’s (Cajuns) from the wonderful Canadians.

I know I am not Cajun people. My family and I are in fact “certified” Creole.

My mama is Louisiana born and raised. She was raised among both Cajuns and Creoles which has influenced the way she and I both cook.

I personally believe our food is so delicious because of both of these influential cultures.

Therefore, don’t be alarmed when you see me mixing both in my recipes.

Yes, I have no problem calling a Cajun dish Creole. I am Creole and I made it, so there’s that little tidbit! lol

I will always bring a Creole twist to most dishes that I make. Including this Cajun Stew Beef Fricot!

Ingredients in Cajun Stew

Traditionally, Fricot’s made with your choice of meat, potatoes, and onions.

Chicken, potatoes, and chives are usually the go to choice for the die-hard Fricot enthusiast.

My mama always used beef instead of chicken in her Cajun Stew.

You do what works best for you. My recipes just the guideline, make it your own people.

However, here are the ingredients I used:

• • Beef, top round roast

• • Potatoes

• • Red Onions

• • White Onions

• • Green Onions

• • Bell Peppers

• • Celery

• • Garlic

• • Beef Broth

How to Make Cajun Stew

This is a very easy recipe to make. We’re using basic store-bought items that are readily available.

First, chop your beef up into chunks, around 1/2″ to 1″ in size.

Peel and dice your potatoes. I use a nice russet potato for this stew.

Chop up your onions, bell peppers, and celery next.

Don’t forget to use lots of fresh, minced garlic.

Secondly, I poured a little olive oil over my beef and seasoned it with our spice blend.

Mix the beef well and lightly coat it in flour.

Dust off the excess flour.

Add a little butter and olive oil to a stew pot over medium heat.

Add the beef and cook it in batches to brown on both sides.

Once all of the beef has been browned and placed into a bowl we can now saute our vegetables.

Use more butter and olive oil if needed at this point.

Add the bell peppers, onions, and celery. Cook around five minutes. Next, add the garlic and cook a couple of minutes more.

Lastly, add the beef back to the pot with the vegetables. Cover with the broth. Cook for 1 1/2 hours until the beef is fork tender.

Add the potatoes and cook around 30 minutes more.

Serve over hot rice with buttered corn bread.

Don’t forget to garnish with lots of green onions.

Tips for Making Cajun Stew

Slightly freeze your roast prior to cutting it into chunks. It’s easier to get the perfect chunks with a partially frozen roast.

I usually freeze my roast for about an hour. One could always purchase precut stew meat in your grocery store meat section.

Above all, make sure your roast is fork tender before adding the potatoes to the stew.

Hence, this is important so our potatoes remain whole and don’t overcook.

Traditionally, chives are used in place of green onions. Go with the green onions people.

Thank me later. Green onions give the stew a better flavor. I tried the chives before, I was not a fan.

My mama always uses green onions.

For the reason that we’ve been blessed with broth, never use water. NEVER! lol

If you’re really feeling yourself, use beef bone broth. Always use low sodium broth. You want to always have control of the salt content in your food.

Try These Other Beefy Recipes:

• • • Slow Cooker Beef Pot Roast

• • • Slow Cooker French Dip Sandwiches

• • • Red Chile Beef

Print