Macy Rushing's Beef and Sweet Potato Stew

Ingredients:

• 2 lbs boneless beef stew meat, cubed
• 1 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 2 cans peas (15 oz each)
• 2 cans sliced carrots (15 oz each)
• 2 cans corn (14.5 oz each)
• 3 medium sweet potatoes, peeled and diced
• 2 teaspoons Tony Chachere's, plus more to taste
• 1 teaspoons salt, plus more to taste
• 4 cups cooked white rice, for serving

INSTRUCTIONS:

Peel and dice the sweet potatoes into bite-sized cubes. Dice the 1 medium yellow onion. Set both aside.

Toss the 2 lbs boneless beef stew meat, cubed in all-purpose flour, until lightly coated on all sides — this helps build the roux as it browns.

Heat 3 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the floured beef in a single layer and let it start to brown.

Scatter the yellow onion, diced over the browned beef. Let it cook down, then stir everything together once the onions start to soften.

Once the beef is browned, pour in 2 cans peas, 2 cans of sliced carrots, and 2 cans of corn, juice and all — the liquid is part of the stew. Stir to combine.

Turn the heat up to medium-high and bring the pot to a boil.

Stir in the sweet potatoes, peeled and diced. Reduce heat slightly and simmer, mostly uncovered, letting the liquid cook down until it thickens into a gravy and the sweet potatoes are fork-tender.

Stir in 2 teaspoons Tony Chachere's Cajun seasoning to taste and salt to taste. Taste the broth and adjust seasoning as needed. “Season with your heart,” as Macy says.

Once the sweet potatoes are soft, lower the heat and let the stew reduce a bit more if you'd like it thicker, stirring occasionally.

Serve the stew over Louisiana white rice and enjoy.