Corn and Pea Stew

Updated: Jan 8


4 tablespoons butter 1/2 yellow onion, diced

5-7 cloves garlic, minced

1 pound ground beef

cajun seasoning, to taste

60 ounces water

15-20 ounces dark roux

1 can green sweet peas, drained

1 can yellow corn, drained


  1. In a large pot, melt the butter and saute the onions until they begin to brown; 15-20 minutes. Add in the garlic and saute for about 3 minutes.

  2. Toss in the ground beef, season until your liking and cook on high until browned. You can drain the excess grease out if necessary.

  3. Pour in the water and bring to a boil. Once boiling, add in the roux, a little at a time, and let dissolve completely.

  4. Once completely dissolved; add in the peas and corn and reduce the heat to a simmer. Cook for another 20 minutes. Serve over white rice (or not, i like mine without!)

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