N’awlins Cajun Beef & Grits

By [e-mail]

Ingredients

• 2 t canola oil
• 3 1/2 lbs boneless beef chick, trimmed and cut into 1 inch cubes
• 3 medium green bell peppers, seeded and chopped
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, chopped
• 14 oz. can diced tomatoes, drained
• 1/4 cup tomato paste
• 2 t Cajun Seasoning
• 2 cups grits
• 2 cups shredded cheddar cheese
• Finely chopped parsley for garnish

Preparation

Step 1

In a 12 inch skillet, heat oil on med-high. Pat beef dry and season with 1/2 t salt. In batches, cook beef 5 minutes or until browned. Transfer to slow cooker. Reduce heat to medium.

To the same skillet, add peppers, onions, celery and garlic. Cook 3 minutes, stirring. Add diced tomatoes and paste; cook for 2 minutes, stirring. Stir in Cajun Seasoning. Transfer to slow cooker. Cover and cook on low for 7 hours or until the beef is tender.

One hour before ready, heat 10 cups water and 1/4 t salt to boiling on high. Slowly whisk in grits. Reduce heat to maintain simmer. Cook 30-40 minutes or until grits are tender, whisking often. Remove from heat. Stir in cheddar and 1/4 t black pepper. Serve beef over grits and garnish with parsley.