Lazy Meatball Stew with Dark Roux Gravy | CookOS

Lazy Meatball Stew

Name: Lazy Meatball Stew with Dark Roux Gravy
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2.5 lbs ground beef; Cajun seasoning, to taste; 1 green bell pepper, diced; 1 stalk celery, diced; 1 large yellow onion, diced; 2 tbsp minced garlic; 5 cups chicken or beef broth; 1 cup dark brown roux; Garlic salt, to taste; Black pepper, to taste; 2 dashes Worcestershire sauce; 4 medium potatoes, peeled and diced; Water, as needed; Cooked white rice, for serving

Lazy Meatball Stew is a Cajun-inspired one-pot meal built on seasoned ground beef and potatoes simmered in a rich dark roux gravy. It's designed for minimal prep and maximum comfort, served over rice for a complete family dinner.

🌍Cajun 🏷️Stew 🏷️Ground beef 🏷️Beef stew 🏷️Creole Comfort food

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Total

1h 45m

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

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Ingredients

2.5 lbs ground beef
Cajun seasoning, to taste
1 green bell pepper, diced
1 stalk celery, diced
1 large yellow onion, diced
2 tbsp minced garlic
5 cups chicken or beef broth
1 cup dark brown roux
Garlic salt, to taste
Black pepper, to taste
2 dashes Worcestershire sauce
4 medium potatoes, peeled and diced
Water, as neededoptional
Cooked white rice, for servingoptional

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Instructions

1
In a large Dutch oven or pot over medium-high heat, brown the ground beef, breaking it up as it cooks.
2
Season the beef generously with Cajun seasoning.
3
Add the diced bell pepper, celery, and onion to the pot. Cook until the vegetables are soft, about 5-7 minutes. Drain any excess grease if necessary.
4
Stir in the minced garlic and cook for about 30 seconds until fragrant.
5
Pour in the chicken or beef broth.
6
Add the dark brown roux and stir continuously until it is fully dissolved into the broth.
7
Season the stew with garlic salt, black pepper, and Worcestershire sauce.
8
Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for at least one hour.
9
Add the diced potatoes to the pot. Add a little water if the stew is too thick.
10
Continue to simmer, covered, until the potatoes are fork-tender, about 20-30 more minutes.
11
Serve the stew hot over a bed of cooked white rice.

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Tips & Notes

Pro tips

Make the dark roux first over medium heat, stirring constantly—it's the flavor foundation and must not burn. Stop when it reaches deep chocolate brown.
Brown the ground beef in batches if needed to avoid crowding; this builds flavor and ensures even cooking.
Simmer, don't boil. A gentle bubble keeps potatoes tender and prevents the roux gravy from breaking or becoming thin.
Taste and adjust Cajun seasoning and garlic salt near the end of cooking—the gravy concentrates as it simmers.

Substitutions

Chicken or beef broth → vegetable broth (lighter flavor, still works)
Green bell pepper → red bell pepper (sweeter, slightly less traditional)
Ground beef → ground pork or turkey (adjust cooking time slightly if using very lean meat)
Dark roux → store-bought roux paste or 2 tbsp cornstarch mixed with cold broth (less authentic but faster)

Storage & make-ahead

Cool completely, then store in an airtight container in the refrigerator up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop with extra broth to restore gravy consistency.

Common Questions

Can I make this stew ahead of time?

Yes. Prepare the stew fully, cool, and refrigerate up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the gravy has thickened too much.

What's the best way to make the dark roux without burning it?

Cook fat and flour over medium heat, stirring constantly for 8–10 minutes until it reaches a deep chocolate brown. Use medium-low heat near the end to prevent scorching.

Can I use ground turkey or pork instead of beef?

Ground pork works well and stays tender; ground turkey is leaner but may taste slightly milder. Both require the same cooking time.

How do I know when the potatoes are done?

Pierce with a fork after 20 minutes of simmering. They should be fork-tender but not mushy. Cooking time varies by potato size; aim for 20–30 minutes total.