My spin on traditional Cajun beef stew is never-ever-let-you-down comfort food, y'all. Marinated, browned stew meat cooks down low and slow with potatoes and carrots in my Trinity Roux-based gravy. A year-round hit in any house, this quintessential south Louisiana recipe is also perfect for chasing the chilly days' blues away. Yep and yay...
And My Trinity Roux Once Again Comes to the Rescue For Us All, Y'all
There are times in my life when I cannot be comforted by anything but the food that I ate growing up. These days, I crave gumbos and stews to the point of being beside myself.
This preoccupation with my Mom's Cajun cooking is what led me to spend all of those years developing my Trinity Roux. So, I could cook just like her sans grains or gluten. And so I could quench my childhood cravings upon command whenever they reared their unrelenting pulls on my heart, soul, and palate strings.
Well, my latest craving was for Cajun beef stew. I hadn't had it in a while. And once I started thinking about it, I just couldn't stop. So, I went straight to the store to buy the best pack of stew meat that they had in the cooler.
And then I came home and very lovingly prepared my Trinity Roux, sooo grateful to have it come to my rescue once again!!! Like my other stews, this one gains much of its flavor from my roux. So, the home base is covered here, and you just need to add the additional components to have it come together flawlessly.
In this case, it's just the right beef marinade that you need to tenderize the meat. And of course, fresh carrots and potatoes to round out the meal. Once you get the hang of this (won't take long I promise), you'll see how you, too, can whip up a grain or gluten free Cajun beef stew that'll food-love your own friends and family.
How to Make Cajun Beef Stew
Start by pouring all of the meat seasoning ingredients into a big bowl:
Then, stir and add the stew meat. Use your hands to rub the mixture deep into the beef:
After the stew meat marinates for a few hours, brown it in batches a large cast iron Dutch oven. Then, arrange it over a paper-towel-lined plate.
Now, use a bit of water to deglaze the bottom of the pot:
And starting browning the Cajun trinity for the roux:
When they're browned, finish up the Trinity Roux:
Finally, add the browned beef, veggies, and seasonings to the pot, and cook on low till fall-apart tender:
And then the only decision you'll have to make is whether you want to eat it over rice or not. You could also enjoy it with Cajun cauliflower salad, or smothered potatoes.
Any way you go is going to be over-the-top delicious and super satisfying.
I guess what separates this gluten free Cajun beef stew from all others is that it takes just like the original. (I know this for sure because I ate authentic Cajun beef stew once a week growing up. And I didn't stop developing this one til it tasted JUST like my mom's because she makes the best!! Yep!!)
Hearty, ultra-flavorful with a subtle south Louisiana kick of heat, this Cajun beef stew is one of my favorite dishes. So, I'm really happy to share it with you and would LOVE to know how it turned out for you if you try it!
Share this Cajun beef stew with those you want to warm and comfort with crazy mad food love. And see y'all on the yum side...
Cajun Beef Stew
- 2 ½ pounds beef stew meat
For the Beef Marinade
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons gluten free Worcestershire sauce
- 1 tablespoon dried parsley flakes
- 1 tablespoon onion powder
- 1 tablespoon paprika
For the Grain Free & Gluten Free Roux
For the Cajun Beef Stew
- 5 cups water
- 1 pound russet potatoes, peeled and cubed
- ½ pound fresh carrots, peeled and sliced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
- 1 to 2 teaspoons gluten free hot sauce
- salt, black pepper and cayenne pepper to taste
- Pour the beef marinade ingredients into a large bowl. Stir until combined.
- Add the meat to the bowl, and use your hands to fully incorporate all of the marinade ingredients into the meat.
- Cover and marinate the meat in the refrigerator for at least 2 hours, but up to overnight. Drain and discard the marinade.
- Brown the beef in batches in a large cast iron Dutch oven. Transfer the browned beef to a paper towel-line plate. Set aside.
- Prepare the Trinity Roux. Use water in the roux preparation. You'll use 2 cups of water to make the roux.
- When the roux is ready, add three more cups of water. Whisk to incorporate.
- Add the browned beef to the pot along with all of the other remaining ingredients. Cook for 1 to 1 ½ hours, stirring often.
- Taste to adjust seasonings at end of cooking process.
- Serve immediately with rice or cauliflower rice.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.
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