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Vinne de Bouef (Beef Stew)

posted Dec 7, 2011, 7:48 PM by Unknown user   [ updated Apr 7, 2018, 6:19 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking

Beef Stew that Southern Louisiana understands
and North of I 10 enjoys
Servings: 200
Yield: 10 gallons
40 pounds beef, cubed
1 # 10 can mushrooms
6 cups all-purpose flour
6 cups corn oil
10 pounds yellow onion
1/2 cup Creative Cajun Cooking Seafood Boil
1 gallon tomato, diced
1 gallon mixed vegetables, cut
1/2-inch thick
3 gallons water

Copyright: Cookbook #1
  • First you make a roux until golden brown, remove it to a bowl and let cool and skim off the excess oil.
  • Mix in MAGIC SWAMP DUST and Seafood Boil with onions and sauté' until tender.
  • Add a little water to keep from burning as the onions cook.
  • Add in mushrooms and cook for 10 minutes.
  • Add in beef and cover with water, let cook for 45 minutes on heavy fire stirring often.
  • Add in roux and cook until gravy thickens.
  • Add in tomatoes and vegetables , bring to a boil and cook for 15 minutes on heavy fire stirring often.
  • Turn fire off and let stand for 30-45 minutes before serving. Serve over rice.
Servings for 100prople pending
portion size.
1#20(12 1/2 GAL.) Black Iron

Per Serving (excluding unknown
items): 317 Calories; 24g Fat (69.1% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.