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Cajun Stew Beef Fricot


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.


Scale

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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