1/2 - cup all-purpose flour
1 - teaspoon salt
1/4 - teaspoon pepper
1/2 - teaspoon Tony Chachere’s Cajun Seasoning
2 - Tablespoon butter
2 - pounds beef stew, cut into 1 inch pieces
1 - medium onion, diced
6 - cups water
2 - beef bouillon cubes
1 - bay leaf
3 - medium potatoes, cut into 1 inch cubes (peeled or un-peeled)
4 - carrots cut into 1-inch slices
1 - green pepper, cut into strips
3 - green chile peppers, cut into strips
1 - cup celery, cut into 1-inch pieces
1 - teaspoon salt
1/2 - teaspoon pepper
1/4 - cup cilantro, chopped

Directions

In a medium-mixing bowl, mix flour, 1-teaspoon salt , Tony’s, and the pepper. You want to dredge the meat with flour mixture and coat.
In a 12” DO, add butter and melt at a medium-high temperature.
Add the meat and brown.
Add in the onion and sauté with the browning meat.
When the onion is clear, add water, bouillon cubes, and bay leaf to the meat and onions.
Bring to a boil.
Reduce heat to medium-low, cover stockpot and simmer for an hour.
You now want to add the potatoes, carrots, green pepper, chile pepper, celery, salt, and pepper. You want to continue simmering ingredients for 45 minutes.
Now, add the cilantro and simmer about 15 minutes more.
You want the vegetables to be tender.

Recipe adapted by Neil Buso