Slow-Cooked Cajun Beef Stew with Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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

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.