Louisiana Rice Promotion Board

This hearty Cajun dish is bursting with flavor and perfect for a comforting meal. The beef cooks low and slow until it’s melt-in-your-mouth tender, while the rich gravy is infused with the holy trinity of Cajun cuisine (bell pepper, onion,celery).

Ingredients:

• Louisiana Rice for serving
• 2-3 lbs beef chuck roast, neck chops, 7-bone steak, or short ribs (cut into stew-sized pieces)
• 1 cup chopped yellow onion
• 1 cup chopped green bell pepper
• ½ cup chopped celery
• ½ cup chopped green onions
• 3 cloves of minced garlic
• 3 tablespoons of Cajun seasoning (or your favorite blend)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano (substitutes for rosemary if not available)
• 2 bay leaves
• 1 beef bouillon cube or 1 cup beef broth
• 2 tablespoons of vegetable oil
• Hot sauce to taste

Optional:

• 3 tablespoons brown sugar
• ½ cup low-sodium soy sauce

Instructions:

1. Season the beef generously with your chosen Cajun seasoning.
2. Heat oil in a large Dutch oven or heavy-bottomed pot over high heat. While the pot heats up, chop the onion, green onions, bell pepper, and celery.
3. Once the oil is shimmering hot, add the beef and brown on all sides. Don’t be afraid to let it get nice and caramelized – this adds depth of flavor to the gravy.
4. Remove the browned beef from the pot and set aside. Reduce heat to medium-low and add the chopped vegetables to the pot. Sauté for 5-10 minutes, or until softened and starting to brown.
5. Add the garlic and cook for an additional minute, until fragrant.
6. (Optional) If using, stir in the brown sugar and soy sauce.
7. Pour in enough water or beef broth to just cover the ingredients. Bring to a simmer, then return the browned beef to the pot.
8. Add the bay leaves, thyme, basil, and oregano.
9. Cover the pot partially and simmer for 4-6 hours, or until the beef is fork-tender. Add more water or broth as needed throughout cooking to maintain liquid level.
10. Once the beef is tender, remove the bay leaves and shred the meat with two forks, or leave it in larger pieces according to preference.
11. Serve the flavorful gravy and tender beef over cooked Louisiana rice, with your favorite hot sauce on the side for extra heat.

Tips:

• This recipe is even better the next day! Let the flavors develop overnight in the refrigerator, then reheat gently for a richer, more complex taste.
• For a thicker gravy, remove the cooked beef and bay leaves. Mash some of the cooked vegetables with a fork to thicken the sauce before returning the meat to the pot.
• Feel free to adjust the amount of Cajun seasoning to your desired spice level.