Spicy stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Flour |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Cumin |
| 1 | pounds | Stew beef, cut into 1 inch |
| Cubes | ||
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Onion, chopped in large |
| Chunks | ||
| 1 | teaspoon | Dried thyme leaves |
| 3 | cups | Beef broth |
| 1 | teaspoon | Hot sauce |
| 2 | mediums | Potatoes, cubed |
| 3 | Stalks Celery, sliced | |
| 3 | Carrots, sliced | |
Directions
Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a plastic bag. Add meat cubes a few at a time, shaking to coat.
Heat oil in a large saucepan. Add meat and brown. Add onion and thyme. Cook until onion is tender. Add beef broth and hot sauce and bring to a boil. Reduce heat and add potatoes, celery, and carrots.
Cover and simmer for 1½ hours. Serves 6.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93