Burgundy Beef Stew

Burgundy Beef Stew is a French beef stew country recipe utilizing the traditional French Trinity of chopped onions, celery and carrots.

Burgundy Beef Stew is not really classified as a Cajun recipe, but I can sure see Cajuns making and eating this dish.

Ingredients for Burgundy Beef Stew

2 pounds lean beef stew meat
1/4 cup all-purpose flour
4 slices of bacon cut into 1-inch pieces
2 tablespoons canola oil
2 cups Cajun Trinity (onion, celery, bell pepper)
1 tablespoon minced garlic
1 large carrot (diced)
4 large mushrooms (sliced)
3 cups Burgundy wine or any red cooking wine.
(We chose a California red wine)
1 tablespoon tomato paste
4 cups beef stock
Ground thyme
Egg noodles or rice

Cooking Directions for Burgundy Beef Stew

Place stew meat in a large mixing bowl.

Season with salt, Tony’s Creole Seasoning, and garlic powder.

Toss in the all-purpose flour to coat the stew meat.

Mix well until all meat is covered in the flour.

In a large 6-quart pot or Dutch oven, heat 2 tablespoons oil on medium heat (#6).

Place bacon pieces in the hot oil and brown. Remove from heat into a separate bowl.

In the same pot, brown the stew meat in 2-3 batches.

Brown the meat on all sides to sear in the juices and the browning creates a nice gravy.

Remove from from heat after each batch and reserve in a separate clean bowl.

Next, saute’ 2 cups Cajun Trinity (onion, bell pepper, and celery) and 1 tablespoon minced garlic.

Add diced carrots. Cook 5 minutes.

Toss in sliced mushrooms.

Add 3 cups red wine, 1 tablespoon tomato paste, and 4 cups beef stock. Stir well to blend.

Mix the stew meat and bacon bits back into the liquid mixture.

Sprinkle the beef stew with a dash of ground thyme.

Cover and let simmer on low heat (#3) for 1 1/2 hours stirring occasionally.

Cook egg noodles according to package direction and number of servings needed.

Serving Suggestions for Burgundy Beef Stew

Serve the Burgundy Beef Stew over the egg noodles.

Man this dish was so good. The gravy was thick and rich. You could taste the wine just a bit and the meat was super tender. This stew would also serve well with rice or mashed potatoes.

How to Cook Crab Claws

Learn How to Cook Crab Claws with Beryl and Cajun Cooking TV.

Fried Crab Claws (also called Crab Fingers) are a scrumptious appetizer on most Cajun restaurant menus.

They are real easy to make, and real good to eat!

Fried crab claws is a must-have in your Cajun cooking recipes arsenal, so let’s see how to cook crab claws –

How to Cook Crab Claws: Ingredients

1 pound fresh crab claws
1/2 cup of corn flour (or a bag of prepared Fish and Shrimp Fry)
1/2 cup all-purpose flour
Tony’s Creole Seasoning
2 eggs
1/2 cup milk
lime or lemon juice
ketchup
fresh prepared horseradish
Canola oil for frying

Start by pouring about 2 inches of oil in a heavy bottom saucepan or use an electric fryer.

Pour the corn flour, flour, and Tony’s into a large mixing bowl. Stir well.

In a smaller mixing bowl, crack the egg and add milk and 1 tablespoon lemon or lime juice. Mix well.

Heat oil on a medium heat (#6).

Put several crab claws in the egg wash to coat.

Then, toss crab claws into the corn flour mixture and coat well.

Place on a clean platter.

Repeat until all crab claws are battered.

Place crab claws in the fryer – maybe a dozen at a time.

(They only need to fry about 2 minutes or less. They cook really quick.)

Remove to a drain on paper towels.

Make Cocktail Sauce with one cup ketchup and 2 teaspoons prepared horseradish and a squeeze of lemon or lime.

Serving Fried Crab Claws

One pound of Crab Claws will likely serve 6-8 people as an appetizer. They are pretty addictive. Enjoy!

How to Make Cocktail Sauce

https://www.cajuncookingtv.com/how-to-make-cocktail-sauce

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Make Fajitas

Learn How to Make Fajitas with Beryl on Cajun Cooking TV.

A fajita is a common term used in Tex-Mex cooking to describe grilled meat served with a variety of fixings like: sautéed onions, bell pepper, sour cream, shredded cheddar cheese, salsa, guacamole, sliced jalapeno peppers, black olives, shredded lettuce and any other of your favorite toppings.

Many times we’ve had Grilled Chicken Fajitas; however, this night we had a Grilled Pork Tenderloin.  We sliced it thin and tossed around in the sautéed onions and peppers.   They were so tasty and a bit different than your typical restaurant fajitas. So let’s see how to make fajitas…

How to Make Fajitas: What You Need

1 pork tenderloin
1 large sweet onion
1 large red bell pepper
2 cups shredded cheddar cheese
Prepared guacamole
Salsa or Pico de Gallo
Sour cream
Lime juice
Sliced black olives
Shredded lettuce
Diced tomatoes
Slices jalapeno peppers
6-10 flour tortillas
2 tablespoons butter or olive oil
Salt, Tony’s Creole Seasoning and garlic powder

How to Make Fajitas

Prepare the charcoal grill.

Season the pork tenderloin with sea salt, Tony’s and garlic powder.

Grill the meat for approximately 45 minutes not directly over the heat.

(Have your charcoal on one side of the pit and your meat on the other side.)

For more specifics about grilling meat, please see our Grilling Tips video or How to Grill a Steak video.

Slice onions and bell pepper.

Heat a skillet to medium heat (#6) with melted butter or olive oil.

Saute’ the onions and bell pepper stirring often.  Squeeze or sprinkle on lime juice.

Thinly slice the pork tenderloin.

Heat the flour tortillas according to package directions.  I just heat in a toaster oven on a low toast setting.

Place tortilla on a plate and begin to add all your favorite toppings. Try to keep the fillings to about 1 cup so that it all fits.

Fold one end and then roll like a taco or burrito.  The folded end helps keep the filling from falling out as you eat from the other end.

How to Make Fajitas: Serving Suggestions

Serves well with a small salad, black beans or re fried beans, and Spanish rice.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Cook Cauliflower

Learn How to Cook Cauliflower with Beryl at Cajun Cooking TV.

Cauliflower is a wonderful vegetable that is often overlooked as a great tasting cooked vegetable. Cauliflower is most often used in vegetable trays with a dip.

Although I love to eat raw cauliflower and broccoli, having it steamed is also very tasty; especially with some finely shredded cheddar cheese, a cheese sauce, or fresh Parmesan cheese.

How to Cook Cauliflower: Ingredients

1 head fresh cauliflower (it should be firm and free of brown spots on the top)
1 cup water
Dash of sea salt (plain table salt is OK)
Butter (optional)
Shredded Cheddar cheese (optional)

How to Cook Cauliflower

Cut off the green leafy part attached at the bottom of the cauliflower.

Cut off as much of the stem as you can.

You may have to insert a paring knife at an angle to get down to the stem.

Rinse well to remove any grit.

Heat 1 cup water in a large saucepan. Bring to a boil.

Place cauliflower in water. Sprinkle some salt.

Cover and lower the heat to medium-to-low #3.

Cook for 8-12 minutes or until soft enough to run a knife through the stem.

Ours took about 12-15 minutes.

How to Cook Cauliflower: Serving Suggestions

Cut into serving wedges and top with cheese or cheese sauce.

A dash of Tony’s Creole Seasoning adds a great kick also.

Mike thinks there’s nothing better than cheese sauce on fresh cauliflower.

Happy eating and don’t forget to dance while you cook. We have so much fun!

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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