# What You'll Need:
→ Stew
01 - 2 pounds beef chuck, cut into 1-inch cubes
02 - 2 tablespoons vegetable oil
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 tablespoons Cajun seasoning
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 2 tablespoons tomato paste
12 - 1 can (14.5 ounces) diced tomatoes
13 - 4 cups beef broth (gluten-free if needed)
14 - 2 bay leaves
15 - 3 medium carrots, sliced
16 - 2 medium potatoes, diced
17 - Salt and black pepper, to taste
18 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Rice
19 - 2 cups long-grain white rice
20 - 4 cups water
21 - 1/2 teaspoon salt
# How to Make It:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to a plate and set aside.
02 - Add diced onion, bell pepper, and celery to the pot. Cook for 5 minutes until softened.
03 - Stir in minced garlic, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper, if using. Cook for 1 minute until aromatic.
04 - Add tomato paste and cook, stirring constantly, for 2 minutes.
05 - Return browned beef to the pot. Add diced tomatoes, beef broth, and bay leaves. Mix well, scraping up any browned bits from the bottom.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
07 - Add sliced carrots and diced potatoes. Stir, cover, and simmer for 30 to 40 minutes until beef and vegetables are tender. Adjust seasoning with salt and pepper.
08 - Rinse rice under cold water until runoff is clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
09 - Remove bay leaves from stew. Spoon stew over rice and finish with chopped parsley.
