Cajun-style Beef Stew

Ingredients

In this Cajun adaptation of Seolleongtang, the traditional Korean beef bone soup, we incorporate Cajun spices and flavors to give the dish a distinct Cajun twist. The original dish is typically made with beef bones simmered for hours to create a milky broth, while our Cajun-style beef stew uses tender beef chunks and a roux for a thicker consistency. The addition of Cajun spices adds a spicy and savory element that is characteristic of Cajun cuisine. We alse have the original recipe for Seolleongtang, so you can check it out.

• 2 lbs (900g) beef chuck, cut into chunks 2 lbs (900g) beef chuck, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tablespoon Cajun seasoning 1 tablespoon Cajun seasoning
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 bay leaves 2 bay leaves
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 60g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, celery, and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Return the beef to the pot and add the Cajun seasoning, paprika, and cayenne pepper. Stir well to coat the beef and vegetables with the spices.
4. 4.
   Pour in the beef broth and water, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
5. 5.
   In a small bowl, mix the flour and water to create a slurry. Slowly pour the slurry into the stew, stirring constantly, to thicken the broth. Simmer for an additional 10 minutes.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaves before serving.
7. 7.
   Garnish with fresh parsley and serve hot with rice or crusty bread.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful when slow-cooked.
• Cajun seasoning — If you can't find Cajun seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and salt.

Tips & Tricks

• For an extra kick of heat, add more cayenne pepper or a dash of hot sauce.
• If you prefer a thicker stew, you can increase the amount of flour in the roux.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Serve the stew with a side of cornbread or garlic bread for a complete Cajun experience.
• Feel free to add other vegetables like okra or carrots to the stew for added flavor and texture.

Serving advice

Serve the Cajun-style beef stew hot in bowls, garnished with fresh parsley. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some additional Cajun seasoning on top of the stew before serving. Serve it in rustic bowls or cast-iron pots for a cozy and inviting look.