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:
Cajun Stew Beef Fricot
- Prep Time: 15
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 1x
Description
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.
Ingredients
2 1/2 lbs beef roast, diced into 1/2“-1” chunks
4 russet potatoes, peeled and diced into large chunks, about 3 cups
5 cups beef broth, low sodium
1 cup flour
1 cup red onions, diced
1 cup white onions, diced
1 cup green onions, chopped
1 cup celery, chopped
1 cup bell peppers, chopped
1/2 cup garlic, minced
1 stick butter, unsalted
8 tablespoons of extra virgin olive oil
2 tablespoons creole seasonings
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika, smoked
Instructions
Mix seasonings and set aside. Reserve 1 tablespoon of seasoning blend for the potatoes.
Peel and dice potatoes, place in a bowl full of water until ready to use.
Rinse beef and pat dry, cut into chunks and place into a large bowl.
Add about 2 tablespoons of olive oil to beef, coat in three tablespoons of spice blend.
Coat beef lightly in flour, tap off excess flour. Repeat, until all beef is coated.
Heat up four tablespoons each of butter in olive oil into a stew pot over medium heat.
Brown beef in batches, making sure not to overcrowd the pan.
Place beef on a plate. Repeat until all of the beef is browned.
Add more butter and olive oil to the pan, add bell peppers, onions, and celery to the pan.
Season with 1 tablespoon of spice blend, cook for about 5 minutes.
Add garlic and cook 1 minute more.
Add beef back to the pan with the vegetables, add broth, remaining spices, and bring mixture to a boil.
Reduce heat, cover pan, and simmer over medium low heat until meat is fork tender about 1 1/2 hours.
Stir occasionally, add more broth if needed.
Drain potatoes and pat dry, add about 1 tablespoon of olive oil to the pan, add remaining spices, mix well.
Add potatoes to the pan and cook thirty minutes more or until potatoes are tender.
Serve over hot rice and cornbread if desired.
Garnish with more green onions.
Notes
This is a slow cooker friendly dish. After browning the meat and sauteing the vegetables add them to the slow cooker, cover with broth and cook for about five hours on high. Add the potatoes and cook one hour more.
Keywords: cajun stew, fricot, chicken fricot, beef fricot, arcadian stew,
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