Slow Cooker Cajun Beef Stew Recipes

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

SLOW-COOKER CAJUN BEEF STEW

Steps:

• Pour marinade over beef in resealable food-storage plastic bag or glass or plastic dish; coat beef with marinade. Let stand 15 minutes.
• Spray inside of 4- to 5-quart slow cooker with cooking spray. Place potatoes in slow cooker. Mix flour and Cajun seasoning; toss with beef and marinade, coating well. Place beef and marinade on potatoes. Add tomatoes.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in stir-fry vegetables. Cover; cook on Low heat setting 15 to 30 minutes or until vegetables are tender.

SLOW-COOKER CAJUN STEW

Steps:

• In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

SPICY AND SAVORY SLOW COOKER BEEF RAGOUT

Steps:

• Combine flour and Cajun seasoning in a resealable plastic bag.
• Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat.
• Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often.
• Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting.
• Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
• Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.

EMERIL'S SLOW COOKER BEEF STEW

Steps:

• Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper.
• Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
• Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
• Cover the slow cooker and set the temperature to high. Cook for 1 hour.
• Add the potatoes and carrots and continue to cook the stew for another 7 hours.
• During the last hour of cooking, add the pearl onions and replace the lid.
• Once the stew is cooked, stir in the peas and parsley and serve immediately.

CAJUN BEEF STEW

Steps:

• Pour marinade over meat in a plastic food storage bag or dish; coat beef and let stand for 15 minutes.
• Spray the inside of a 4 to 5 qt crock pot with cooking spray.
• Place potatoes in the crock pot.
• Mix flour and Cajun seasonings; toss with beef and marinade, coating well.
• Place beef and marinade on top of the potatoes.
• Add the tomatoes.
• Cover and cook on low setting 7 to 8 hours or until beef is done.
• Stir in vegetables.
• Cover and cook on low setting for 30 minutes or until vegetables are tender.