| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cajun |
Cajun, Soups/stews, Beef |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Flour |
| 1 |
ts |
Black pepper |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Cumin |
| 1 |
lb |
Stew beef, cut into 1 inch |
|
|
Cubes |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion, chopped in large |
|
|
Chunks |
| 1 |
ts |
Dried thyme leaves |
| 3 |
c |
Beef broth |
| 1 |
ts |
Hot sauce |
| 2 |
md |
Potatoes, cubed |
| 3 |
|
Stalks Celery, sliced |
| 3 |
|
Carrots, sliced |
INSTRUCTIONS
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 1 1/2 hours.
Serves 6.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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