Go Back
Cajun Beef and Sausage Stew with Okra and Peppers
Print Recipe Pin Recipe
Course Soup
Cuisine Cajun
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 8 ounces andouille sausage, sliced into rounds
  • 1 large onion, chopped
  • 2 bell peppers, diced
  • 2 cups okra, sliced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • Cooked rice, for serving

Instructions
 

  • Heat a large skillet over medium heat and brown the beef stew meat in batches until it develops color on all sides. Transfer the meat to the slow cooker.
  • Add the sliced andouille sausage to the same skillet and cook for 2 minutes until it starts to brown. Place the sausage in the slow cooker.
  • Add the chopped onion, diced bell peppers, sliced okra, and minced garlic to the slow cooker.
  • Pour the diced tomatoes and beef broth over the ingredients. Stir in the Cajun seasoning, salt, and black pepper, then tuck in the bay leaves.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
  • Remove the bay leaves, give the stew a gentle stir, and serve hot over cooked rice.

Notes

The okra releases a bit of its natural starch during the long cook, which helps the broth reach a nice consistency without extra thickeners. If your family prefers milder heat, start with one tablespoon of Cajun seasoning and taste before serving. Leftovers reheat well the next day and the flavors even deepen overnight in the fridge.
Course: Soup
Cuisine: Cajun
Equipment: Slow Cooker, Large Skillet