Beef Stew by The Cajun Ninja

Music by Horace Trahan
Song: Guilty Till Proven Innocent
Album: Keep Walkin
Purchase on iTunes, Amazon, and Cdbaby.com

[@TheCajunNinja]

BEEF STEW 1 Yellow Onion 1 Bunch of Celery 1 Bunch of Carrots 2 lbs of red potatoes 2 Tablespoons of Minced Garlic 2 lbs of Beef Stew Meat Salt and Pepper (to season meat) Two Sticks of Salted Butter 1 Cup All Purpose Flour 1 (32 oz) Container of Beef Stock 1 Tablespoon Parsley Flakes 1/2 Tablespoon Garlic Powder 1/2 Tablespoon Creole Seasoning 2 Tablespoons of Worcestershire Sauce 1 Cup of Water Start out by heating a large pot over a low heat and large pan over medium heat. Prep your vegetables. Chop the onion, cut your potatoes into quarters, then cut the carrots and celery into smaller pieces. Season the beef with generous portions of salt and pepper, then dust with flour. Start making a roux in a large pot by first melting the butter, then adding the flour. Continue to stir the roux regularly until you get a chocolate color. May take up to an hour or more. In the meantime get started searing the beef by adding a small amount of oil to your large pan, then dropping the beef in. Just remember to always go back and stir the roux. Once the beef has browned up nicely, you remove it with a slotted spatula into a bowl, and then add your chopped onion to the drippings. Sauté them for about 20 minutes, and halfway through add the two tablespoons of minced garlic. At this point you can raise the heat to medium on your roux to help speed the process. Once the onions have sautéed down, you can add your carrots and celery. Just let them cook for about another 5 minutes. Next add the 32 oz container of Beef Stock. Now add the parsley, garlic powder, creole seasoning, and worcestershire sauce. Let simmer until ready to add to the roux. Once your roux has reached a chocolate color consistency, turn the heat off and let cool for about 5 minutes. Now pour your beef stock mixture into the pot with the roux. Turn your heat back up to high. Drop in your beef, potatoes, and water. Stir mixture, and bring to a slight boil. Once you have reached the slight boil, cover it, and let simmer for 2 hours. Cook sum rice or mashed potatoes and enjoy! 😊

[@jovontaeglover3940]

I have bouillon cubes and stew meat what cqm I do?

[@tattoopiercedduck]

Can you make a beef tips and rice? My Mamaw used to make it every sunday for lunch,it was the best,i dont have a recipe to go off of to try. Me and my family love your recipe's,I'm able to master everyone I try (and I'm not the best cook,so thank you.)

[@michellelandry3255]

I've made a few of your seafood recipes. One's that I've never tried before like Crawfish fettucine. AMAZING! This one not so much. The only thing I regret is adding Worchestershire. Now I could drink Worchestershire from the bottle but tasting it in the stew threw it off for me. Everything else was great! Thanks for sharing all your wonderful recipes with us.

[@manikhands6489]

I am always dead ass amazed by your recipes. I’ve made your gumbo a few times and have never had more recipe request in my life... until I made this. This stew is how I would imagine crack to be. You’re amazing.

[@TheCajunNinja]

Manik Hands that's very kind of you! Thanks for that. 😁

[@victorcolon6845]

Me and My Wife made this this weekend. Great recipe tasted delicious.

[@toniwallace814]

I have made about three or four of your recipes. They are phenomenal! My kids are super picky and love your food.. thanks for sharing. I will be making this next week! super excited because this is my favorite thing in the world to eat.

[@marlanastewart5060]

Love this recipe! So easy and good!

[@megansieger4616]

You're the best! You make everything so easy to recreate!

[@TheCajunNinja]

Megan Sieger aw well thanks so much! 😁👍🏻

[@justindancer6613]

I’m stealing this. It’s my recipe now…. Syke I’m playing, thanks for sharing my family loves it

[@kelseyhebert650]

Thank you for making it very detailed for newbies like me

[@daisylais4587]

That's the only thing about good Cajun cooking, it takes hours! Well worth it but not every day.

[@toddtomaszewski6820]

awesome as always

[@TheCajunChef]

I love that stove!! Great job as always!

[@TheCajunNinja]

The Cajun Chef Thanks man!

[@saaamember97]

Yeah, I'm loving that stove top too, and I'm jealous of those $$$ ceramic lined pots!

[@robertholmes558]

looking good ..keep up the good work

[@DirTyOhGee]

Awesome! Im making my version of this RN and I cant believe in 47 years I never made a rue (probably spelled wrong lol) before and I was worried it would taste burn because it smelled like burnt popcorn at first but OH MAN does it give the stock a flavor Ive never had before! Big thank yous bro!

[@daviddegroat1177]

Love the videos. Would be awesome if in the comments you could list off all the ingredients you use for quick reference!

[@patandersen4271]

I love the alligator paper towel holder

[@TheCajunNinja]

Pat Andersen hey thanks! 😊

[@jeffhardy1816]

I’ve been following you since the very first gumbo recipe and have cooked every one of your recipes you have put out and loved every one of them!! Not one bad thing to say about your recipes and you are awesome! Keep on keeping on FYI if you hit that stainless with some barkeepers friend it will make them brand new and shiny!

[@TheCajunNinja]

Hey I appreciate that!

[@peachesd2060]

New subbie,That beef stew looks delicious 😋

[@TheCajunNinja]

Peaches D thanks! Happy to have ya tuning in! 😊👊🏻

[@Im_a_lost_cause]

This the only person I saw on KZbin cook it the right way. But I do make my gravy thicker than that for my stews.That’s the only difference.

[@jakemitchell1671]

Haha...do you Cajuns make a roux for your coffee? Ice cream? Breakfast cereal? lol! Never seen beef stew made that way, CN, but you can bet I'm gonna try it. I brown my beef (or venison) in half oil, half butter, then add flour and cook it in with the meat, same pan, then add some diced onions, carrots, and celery (to flavor the meat), then pour in some water or broth/stock - which makes my gravy base - and cook until the meat is tender. Then I add my larger onion pieces, sliced carrots, and celery. Cook down, adding stock if needed. Add the red tater quarters the last 30 minutes. But loving a good roux like I do, I've GOT to try your method! Another winner, CN.

[@tammywilliams5252]

Yes! Ha! I’ve only made my beef stew with a roux…but this is the first time I’ve seen a butter roux for beef stew! I’ll definitely try it next time! I usually use flour and oil.

[@porkchop803scwilliams9]

Damn you cook good

[@ashatefera9166]

Making this today!😋

[@patandersen4271]

Watching your video's too, I plan on trying some all sound good. The comments motivate me to give them a try as well. New subscriber.

[@TheCajunNinja]

Pat Andersen glad to have you tuning in! Hope you enjoy it!

[@sheriquada1902]

What size oval pot are you using? I'm going to cook this today, but going to have to use two pots! Looks delicious!

[@haleybergeron1053]

I am just learning how to cook food thats not already in a box. Im planning to try this recipe. How many servings does the recipe make? Im looking to have 5 adults eating

[@macon5368]

I love your cooking shows Cajun ninja I wanted to know how many pounds of meat did you use for the beef stew how many potatoes how much salary and how many carrots keep up the good cooking I try everything that you cook and it turns out wonderful

[@TheCajunNinja]

Hey Nicole Macon! Recipe is pinned as the top comment. Thank you for tuning in!

[@marykate647]

Now, pour that over some rice.

[@patandersen4271]

btw, someone asked me where did you buy the alligator paper towel holder from.

[@CajunPride777]

Walmart has them

[@jpowell230]

What size is the red Dutch oven?

[@louisianalife4564]

man I need to come over one day ahha ma Sha I live just down the bayou

[@TheCajunNinja]

adam gonsoulin haha right on!

[@louisianalife4564]

you should do a meat ball an potato stew my favorite

[@MrDavidelliottjr]

Delicious

[@ericmarks6322]

You forgot the peas.

[@sweetpea5253]

I made this yesterday. It came out really good although I made the mistake of not using real butter anf could not figure out why my roux would not brown. I eventually had to use kitchen bouquet as not to throw out what I had started. Next time I kbow better. But otherwise, it came out really good!!!!

[@TheCajunNinja]

Emily R. Mason don’t worry, I’ve been there myself. 😁👊🏻

[@wifeytype8610]

Do you have a recipe to do this in a crock pot or can you make the video. I've been making your red beans for about 3 months now, my husband request them once a week! Thanks for doing these videos!

[@TheCajunNinja]

wifeytype8610 I imagine you could throw all ingredients in a crockpot, but you will require a premade roux

[@TheCajunNinja]

wifeytype8610 I'm glad you guys are enjoying the red beans! 😊

[@wifeytype8610]

Awesome! Thanks again!

[@RD-nv8by]

if i want to double this to make more do i need to double the roux also?

[@TheCajunNinja]

Yes, double all ingredients

[@RD-nv8by]

Thank you

[@roberthamilton8583]

where you get that big red pot from????? and what kind is it ?????

[@TheCajunNinja]

Robert hamilton it's a Fontignac. I'd say google it to find a distributor. 😊👍🏻

[@monicamarceaux1632]

What town you from?

[@saaamember97]

Instead of adding a cup or two of water, I suggest adding more beef broth or your favorite wine. I've seen cooks get all the seasonings just right and then add water, which then dilutes the final flavor of the dish. If more liquid is needed, at least add something that will impart flavor, not dilute it. My $00.02! Pi-Yaaaaaa!

[@TheCajunNinja]

Patrick Lanclos I appreciate your tip, but there is a little bit of a method to the madness here. See, we have plenty of seasoning in the dish, so I add water to balance that flavor. If I were to add stock, I could be adding more sodium, also I could be adding a overpowering flavor of that stock. With everything I had here, the water was able to balance out all the sodium and strong beef flavor. 👊🏻

[@saaamember97]

@@TheCajunNinja I did not think of that! Probably because my wife and I cook low sodium dishes to begin with. I guess I assumed that everyone else does also. If we needed to add any additional liquid (for rice, or if the dish was looking too dry), water would make the dish too bland. I've found that broth or wine will help keep up the flavor intensity. Thanks for clearing that up for me, bro!

[@raymondnaquin3224]

I love all of your recipes, but one thing you need to do on all of your videos is to include the recipes. I try to write everything down while watching the videos, but I seem to miss things from time to time. Thanks in advance.

[@TheCajunNinja]

Raymond I have most of them written. Unfortunately not this one. Let me know which one you're looking for. 😊

[@raymondnaquin3224]

The recipe for your Beef Stew.

[@TheCajunNinja]

Raymond Naquin BEEF STEW 1 Yellow Onion 1 Bunch of Celery 1 Bunch of Carrots 2 lbs of red potatoes 2 Tablespoons of Minced Garlic 2 lbs of Beef Stew Meat Salt and Pepper (to season meat) Two Sticks of Salted Butter 1 Cup All Purpose Flour 1 (32 oz) Container of Beef Stock 1 Tablespoon Parsley Flakes 1/2 Tablespoon Garlic Powder 1/2 Tablespoon Creole Seasoning 2 Tablespoons of Worcestershire Sauce 1 Cup of Water Start out by heating a large pot over a low heat and large pan over medium heat. Prep your vegetables. Chop the onion, cut your potatoes into quarters, then cut the carrots and celery into smaller pieces. Season the beef with generous portions of salt and pepper, then dust with flour. Start making a roux in a large pot by first melting the butter, then adding the flour. Continue to stir the roux regularly until you get a chocolate color. May take up to an hour or more. In the meantime get started searing the beef by adding a small amount of oil to your large pan, then dropping the beef in. Just remember to always go back and stir the roux. Once the beef has browned up nicely, you remove it with a slotted spatula into a bowl, and then add your chopped onion to the drippings. Sauté them for about 20 minutes, and halfway through add the two tablespoons of minced garlic. At this point you can raise the heat to medium on your roux to help speed the process. Once the onions have sautéed down, you can add your carrots and celery. Just let them cook for about another 5 minutes. Next add the 32 oz container of Beef Stock. Now add the parsley, garlic powder, creole seasoning, and worcestershire sauce. Let simmer until ready to add to the roux. Once your roux has reached a chocolate color consistency, turn the heat off and let cool for about 5 minutes. Now pour your beef stock mixture into the pot with the roux. Turn your heat back up to high. Drop in your beef, potatoes, and water. Stir mixture, and bring to a slight boil. Once you have reached the slight boil, cover it, and let simmer for 2 hours. Cook sum rice or mashed potatoes and enjoy! 😊

[@raymondnaquin3224]

I thank you for your hard work and GREAT recipes.

[@TheCajunNinja]

Raymond Naquin right on! I appreciate it!

[@dannywest2587]

You have a turtle soup recipe?

[@TheCajunNinja]

Hey Danny, sorry, I do not

[@bethanyrodrigue541]

I am trying to make the roux. I melted the sticks of butter and put in the flour but it is not coming out like yours. It almost makes a dough not a roux. Is there something i can do different?

[@aericahicks8538]

I’m cooking this currently and mine did the same thing. Everything else is done and sitting to the side waiting for me to figure this roux out 😩

[@ericmarks6322]

You just have to keep cooking it and keep stirring it. Low to medium-low heat is best. A good roux will take at least an hour at that heat to get to the creamy, chocolate color.

[@arthurhutton4159]

You can add a little more butter

[@silverreign9957]

What is the brand of that pot?

[@rubmybeardd3263]

Lynette Adams looks like Fontingac

[@TheCajunNinja]

Lynette Adams yup, it's a Fontignac

[@marctouss1862]

green seasoning is your friend...

[@marctouss1862]

oh and definitely some garlic...

[@carlmalone6252]

Stop