Beef Stew

Derrick Sonnier got this one from a buddy and it has been a crowd pleaser ever since. His words: the meat tastes like meat candy if you give it enough time. Served over rice, the way it ought to be.

Ingredients

• 4 to 5 lbs stew meat
• 7 tablespoons jarred roux
• 2 cans whole potatoes, drained
• 1 bag frozen seasoning blend
• 1 bag frozen mixed vegetables (peas, carrots, corn)
• Salt and cayenne pepper
• Olive oil spray
• 8 cups cold water
• Cooked rice, for serving

Instructions

1. Season the meat. Sprinkle salt and cayenne pepper liberally over the stew meat, then flip it and season the other side.
2. Brown the meat. Heat a magnalite pot with a little olive oil spray. Brown the meat 1 pound at a time over high heat, setting the browned meat aside as you go.
3. Cook the seasoning blend. Once all the meat is browned, add the frozen seasoning pack and cook until the onions are translucent and starting to caramelize. Spoon it over the reserved meat.
4. Build the gravy. Add 8 cups of cold water to the pot and bring to a rolling boil. Add the roux and stir until dissolved. Keep stirring so it doesn't burn, until it calms down and stops frothing.
5. Simmer. Add the meat and seasoning back to the pot. Stir every 10 minutes so it doesn't stick to the bottom. Cook until the meat is fork tender.
6. Finish. Microwave the vegetable pack. Add the drained mixed vegetables and drained potatoes, then simmer 15 to 20 minutes.
7. Serve. Spoon over rice.

Recipe Notes

• From Derrick: give the meat enough time and it tastes like meat candy.