Beef Stew Made In A Cast Iron Dutch Oven Recipe

Cut up carrots, celery and potatoes and soak in a bowl of water.

Cut meat into 1 ½ - 2 inch pieces.

Place flour, cajun seasoning and beef into a gallon size Zip Loc bag.

Shake well to the coat beef evenly.

Into a 6 quart Dutch oven, on medium high heat (2 notches above med. on my stove), heat the vegetable oil.

When the oil is hot, brown the meat. (brown on all sides) Add a little more oil if the meat starts to stick or the flour starts to burn.

Into the Dutch oven (with the meat and oil), add the water and the beef broth then mix well.

Add the beef stew seasoning, salt and mix well.

Add potatoes, carrots, celery and onion next and mix well.

Bring to a boil then simmer (1 notch above lo on my stove) for 2 hours or until meat and vegetables are good and tender.

Stir (with a flat bottom wooden spoon) at least every 15-20 minutes to make sure the gravy doesn’t stick and burn on the bottom of the pot.

If gravy thickens while cooking, add some more water.

Enjoy!