The Best Stew - Cajun Style

Here's a tasty stew.

Being a “clever” shopper!!! I noticed that there was an amazing  special at the supermarket... about 12 mixed coloured peppers, for only $3.99. That is really cheap at this time of the year
Also there was beef on special, close to use by date, but that's fine, planning to use it straight away.
Plus I found an organic chicken cheap as chips,  sectioned that and straight into the freezer.

Peppers are very much part of Cajun cooking,
They form part of The Trinity,  Onion, Peppers and Celery
The main base of Gumbo, Jambalaya Or anything your Cajun heart desires.

Perfect, so I found some Cajun seasoning in my pantry and started work on this very tasty stew
Which we ate with mashed potatoes
The rest of the peppers, I roasted, marinated them in olive oil, and they are in my fridge
They will last for ages

There was some Pinot Noir remaining in a bottle
Good, wine such a good addition to any meat dish

Ingredients

500 gms Beef chopped into 1 inch pieces
2-3 tablespoons flour, seasoned with sat and freshly ground black pepper
2-3 tablespoons olive oil
1 x onion roughly chopped
3 Capsicums seeds removed and chopped
2 sticks celery
2 tablespoons Cajun seasoning
Slosh of wine
1 can Chopped Tomatoes
Water to cover

Toss the chopped beef into the seasoned flour
Heat the olive oil in a pan till it its hot
Add the beef and brown the pieces
Place in an ovenproof dish
Add the onions to the pan and they will pick up the nice crispy bits
Cook till soft but not browned
Add the capsicum and celery
Continue to cook until they are soft as well
Add the Cajun seasoning
Keep cooking for about 5 minutes to cook the spices out
Add the wine. this will help to deglaze the pan
Add the tomatoes
Stir well and then pour over the meat in the dish

Rinse out the pan with some hot water, so that all the lovely flavours are not lost
Add to the meat
Make sure that everything is just covered
You may need to add some more water

Bake in 170C oven for about 2 hours
The meat should be tender and the sauce thickened

I served with mashed potatoes
Perfect for a Winter Night

Of course There was too much for two people and there were left overs
The mashed potatoes were turned into fish cakes
And the stew into a lasagne
Which was layered with Bechamel and some of the roasted peppers

You could use some of those peppers in the jar, bought from the Supermarket
Up to you the amount you use

So, first, I made a béchamel sauce
2 tablespoons butter
2 tablespoon flour
Sea salt and freshly ground black pepper
1 cup milk
1 bay leaf
1/2 cup grated tasty cheese

Melt the butter in a small pot
Add the flour to make a roux
Cook for 2-3 minutes to cook out the flour
Season with salt and pepper
Infuse the milk with the bay leaf
I just pop it into the microwave for about1 1/2 minutes to heat it

Pour the hot milk onto the roux
Stir, till it is smooth
Let it simmer away for about 3-5 minutes
Add the cheese and set aside
Drain the oil off the peppers
Open a packet of lasagne sheets
I like to use these Barilla Sheets, no need to pre-cook

So to assemble the lasagne
A spoonful of béchamel
Lasagne sheets
The stew

Lasagne
Roasted peppers

Lasagne
Béchamel
Lasagne
Stew
Lasagne and top with the remaining Béchamel

Cover with oiled foil
Cook in a 180C oven for 30 minutes
Take the foil off and finish off for another 15 minutes

The top should be golden and the sauce bubbling
The aroma. so inviting

What a really tasty dish. Just like a bought one