Slow Cook - Cajun Beef and Grits
By :Good Housekeeping
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Votes: 4
Rating: 4
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Beef, Cheese, Grits
Prep Time 30 minutes
Cook Time 7 hours
Servings
8 servings
Ingredients
  • 2 teaspoons canola oil
  • 3 1/2 pounds beef chuck boneless, trimmed and cut into 1-inch chunks
  • salt
  • 3 medium bell peppers chopped
  • 1 large onion chopped
  • 3 stocks celery chopped
  • 3 cloves garlic chopped
  • 14 ounces diced tomatoes drained
  • 1/4 cup tomato paste
  • 2 teaspoons Cajun seasoning or Creole seasoning
  • 2 cups grits see Tip
  • 2 cups sharp Cheddar cheese shredded
  • black pepper freshly groun
  • fresh parsley finely chopped, for garnish
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Beef, Cheese, Grits
Prep Time 30 minutes
Cook Time 7 hours
Servings
8 servings
Ingredients
  • 2 teaspoons canola oil
  • 3 1/2 pounds beef chuck boneless, trimmed and cut into 1-inch chunks
  • salt
  • 3 medium bell peppers chopped
  • 1 large onion chopped
  • 3 stocks celery chopped
  • 3 cloves garlic chopped
  • 14 ounces diced tomatoes drained
  • 1/4 cup tomato paste
  • 2 teaspoons Cajun seasoning or Creole seasoning
  • 2 cups grits see Tip
  • 2 cups sharp Cheddar cheese shredded
  • black pepper freshly groun
  • fresh parsley finely chopped, for garnish
Votes: 4
Rating: 4
Rate this recipe!
Instructions
  1. In Instant Pot select saute function, adjust heat to More, and heat oil. Pat beef dry with paper towels; season all over with 1 teaspoon salt.
  2. In batches, cook beef 5 minutes, or until browned on two sides. Transfer to a plate.
  3. Hit cancel, then reselect saute function (this returns heat to Normal). Add bell peppers, onion, celery, and garlic. Cook, uncovered, for 3 minutes, stirring. Add diced tomatoes and tomato paste; cook 2 minutes, stirring. Stir in Cajun seasoning. Return beef to pot; stir to combine.
  4. Cover and set release valve to the venting position. Select Slow Cook and cook on low for 7 hours, or until beef is very tender.
  5. About 1 hour before ready to serve, in covered 5 quart -to 6-quart saucepot, heat 10 cups of water and 1 teaspoon salt to boiling on high. Slowly whisk in grits. Reduce heat to maintain simmer.
  6. Cook 30 to 40 minutes, or until grits are tender, whisking often. Remove from heat. Stir in Cheddar and 1 teaspoon black pepper.
  7. Serve beef and vegetables over grits. Garnish with parsley.
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