This delicious stew gets its Cajun flavor by using our Cowboy Rub and adding a bit of celery seed. You can give it a Caribbean twist, by adding a bit of anise seed and cayenne.
2 TBSP GF flour or masa harina, cornflour
1 teaspoon salt
1/2 teaspoon celery seed
1 TBSP Cowboy Rub
2 TBSP avocado oil, or another neutral oil
3 pounds local chuck or boneless short ribs, cubed into 2-inch pieces
1-14.5 fire-roasted tomatoes
3 medium onions, chopped
1/4 cup red wine vinegar
1/3 cup molasses
1/2 cup of water
2 large sweet potatoes, peeled and cubed 1/2x1/2 inch
4 cups cooked rice OR
4 cups cooked grits
Cowboy and Cowgirl are available at Root Cellar Foods, La Cuisine, and Town and Country College, by the back registers in the gourmet stand.
Combine flour or cornflour with salt, Cowboy Rub, and celery seed, in a small bowl.
In a larger bowl, add cubed beef and top with spice mixture making sure it all gets coated.
Heat oil in a 6-quart Dutch oven. Add the beef and brown, stirring as necessary.
Add the tomatoes with their juices, onions, vinegar, molasses, and water to the pot.
Cover and simmer for about 2 hours.
Add the sweet potatoes and simmer for another 20-30 minutes, or until meat is tender soft.
Served with steamed rice or grits.
We used local boneless short ribs in this recipe and gave it a Caribbean flavor by adding anise seed.
We served the Caribbean flavor with a rice mold and roasted plantains with cheese and Claudia's Cilantro Salsa.