I have bouillon cubes and stew meat what cqm I do?

Can you make a beef tips and rice? My Mamaw used to make it every sunday for lunch,it was the best,i dont have a recipe to go off of to try. Me and my family love your recipe's,I'm able to master everyone I try (and I'm not the best cook,so thank you.)

I've made a few of your seafood recipes. One's that I've never tried before like Crawfish fettucine. AMAZING! This one not so much. The only thing I regret is adding Worchestershire. Now I could drink Worchestershire from the bottle but tasting it in the stew threw it off for me. Everything else was great! Thanks for sharing all your wonderful recipes with us.

Manik Hands that's very kind of you! Thanks for that. 😁

Megan Sieger aw well thanks so much! 😁👍🏻

The Cajun Chef Thanks man!

Yeah, I'm loving that stove top too, and I'm jealous of those $$$ ceramic lined pots!

Pat Andersen hey thanks! 😊

Hey I appreciate that!

Peaches D thanks! Happy to have ya tuning in! 😊👊🏻

Yes! Ha! I’ve only made my beef stew with a roux…but this is the first time I’ve seen a butter roux for beef stew! I’ll definitely try it next time! I usually use flour and oil.

Walmart has them

Pat Andersen glad to have you tuning in! Hope you enjoy it!

Robert hamilton it's a Fontignac. I'd say google it to find a distributor. 😊👍🏻

Yes, double all ingredients

Thank you

Hey Nicole Macon! Recipe is pinned as the top comment. Thank you for tuning in!

adam gonsoulin haha right on!

you should do a meat ball an potato stew my favorite

Lynette Adams looks like Fontingac

Lynette Adams yup, it's a Fontignac

I’m cooking this currently and mine did the same thing. Everything else is done and sitting to the side waiting for me to figure this roux out 😩

You just have to keep cooking it and keep stirring it. Low to medium-low heat is best. A good roux will take at least an hour at that heat to get to the creamy, chocolate color.

You can add a little more butter

Emily R. Mason don’t worry, I’ve been there myself. 😁👊🏻

Patrick Lanclos I appreciate your tip, but there is a little bit of a method to the madness here. See, we have plenty of seasoning in the dish, so I add water to balance that flavor. If I were to add stock, I could be adding more sodium, also I could be adding a overpowering flavor of that stock. With everything I had here, the water was able to balance out all the sodium and strong beef flavor. 👊🏻

@@TheCajunNinja I did not think of that! Probably because my wife and I cook low sodium dishes to begin with. I guess I assumed that everyone else does also. If we needed to add any additional liquid (for rice, or if the dish was looking too dry), water would make the dish too bland. I've found that broth or wine will help keep up the flavor intensity. Thanks for clearing that up for me, bro!

wifeytype8610 I imagine you could throw all ingredients in a crockpot, but you will require a premade roux

wifeytype8610 I'm glad you guys are enjoying the red beans! 😊

Awesome! Thanks again!

Hey Danny, sorry, I do not

oh and definitely some garlic...

Raymond I have most of them written. Unfortunately not this one. Let me know which one you're looking for. 😊

The recipe for your Beef Stew.

Raymond Naquin BEEF STEW 1 Yellow Onion 1 Bunch of Celery 1 Bunch of Carrots 2 lbs of red potatoes 2 Tablespoons of Minced Garlic 2 lbs of Beef Stew Meat Salt and Pepper (to season meat) Two Sticks of Salted Butter 1 Cup All Purpose Flour 1 (32 oz) Container of Beef Stock 1 Tablespoon Parsley Flakes 1/2 Tablespoon Garlic Powder 1/2 Tablespoon Creole Seasoning 2 Tablespoons of Worcestershire Sauce 1 Cup of Water Start out by heating a large pot over a low heat and large pan over medium heat. Prep your vegetables. Chop the onion, cut your potatoes into quarters, then cut the carrots and celery into smaller pieces. Season the beef with generous portions of salt and pepper, then dust with flour. Start making a roux in a large pot by first melting the butter, then adding the flour. Continue to stir the roux regularly until you get a chocolate color. May take up to an hour or more. In the meantime get started searing the beef by adding a small amount of oil to your large pan, then dropping the beef in. Just remember to always go back and stir the roux. Once the beef has browned up nicely, you remove it with a slotted spatula into a bowl, and then add your chopped onion to the drippings. Sauté them for about 20 minutes, and halfway through add the two tablespoons of minced garlic. At this point you can raise the heat to medium on your roux to help speed the process. Once the onions have sautéed down, you can add your carrots and celery. Just let them cook for about another 5 minutes. Next add the 32 oz container of Beef Stock. Now add the parsley, garlic powder, creole seasoning, and worcestershire sauce. Let simmer until ready to add to the roux. Once your roux has reached a chocolate color consistency, turn the heat off and let cool for about 5 minutes. Now pour your beef stock mixture into the pot with the roux. Turn your heat back up to high. Drop in your beef, potatoes, and water. Stir mixture, and bring to a slight boil. Once you have reached the slight boil, cover it, and let simmer for 2 hours. Cook sum rice or mashed potatoes and enjoy! 😊

I thank you for your hard work and GREAT recipes.

Raymond Naquin right on! I appreciate it!