Slow-Cooked Cajun Beef Stew with Andouille Sausage

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, slow-cooked stew featuring tender beef, spicy andouille sausage, and classic Cajun seasonings inspired by New Orleans Mardi Gras traditions. This American Mardi Gras recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, and yellow onion, diced for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 14 oz diced tomatoes, canned
• 4 cups beef broth
• 2 bay leaves
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 2 green onions, sliced
• 4 cups cooked white rice

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning each side for 3-4 minutes until deeply caramelized; transfer browned beef to a plate.
2. Step 2: In the same pot, add 12 oz sliced andouille sausage and cook for 4 minutes until browned and rendered some fat.
3. Step 3: Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until aromatic.
5. Step 5: Return the beef to the pot along with 14 oz canned diced tomatoes, 4 cups beef broth, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender.
6. Step 6: Remove bay leaves, adjust seasoning if needed, and stir in 2 tbsp chopped fresh parsley and 2 sliced green onions.
7. Step 7: Serve the stew hot over 1 cup cooked white rice per serving.