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Looking for an easy comfort food recipe? This New Orleans Cajun Beef and Grits recipe is the best. This comfort food dish, straight out of New Orleans, has true grit — well, literally. Savory chunks of beef, surrounded with tender vegetables, cloaked in a delightful sauce and sitting upon a bed of creamy cheddar grits.
Ingredients:
- 2 tsp. canola oil
- 3 1/2 lb. boneless beef chuck trimmed and cut into 1″ chunks
- 3 medium bell peppers seeded and chopped
- 1 large onion chopped
- 3 stalks celery chopped
- 3 cloves garlic chopped
- 1 can 14 oz. diced tomatoes, drained
- 1/4 c. tomato paste
- 2 tsp. Cajun or Creole seasoning
- 2 c. grits
- 2 c. shredded sharp Cheddar cheese
- Finely chopped parsley for garnish
Directions:
- In a 12′ skillet, heat oil on medium-high. Pat beef dry with paper towels; season all over with 1/2 teaspoon salt. In batches, cook beef 5 minutes or until browned on two sides. Transfer to slow-cooker bowl. Reduce heat to medium.
- To same skillet, add peppers, onion, celery and garlic. Cook 3 minutes, stirring. Add diced tomatoes and tomato paste; cook 2 minutes, stirring. Stir in Cajun seasoning; transfer to slow-cooker bowl. Cover and cook on low for 7 hours or until beef is very tender.
- One hour before ready to serve, in covered 5- to 6-quart saucepot, heat 10 cups of water and 3/4 teaspoon salt to boiling on high. Slowly whisk in grits. Reduce heat to maintain simmer. Cook 30 to 40 minutes or until grits are tender, whisking often. Remove from heat. Stir in Cheddar and 3/4 teaspoon black pepper. Serve beef over grits. Garnish with parsley.
Nutrition Information (per serving): About 555 calories, 45 g protein, 45 g carbs, 23 g fat (10 g saturated fat), 4 g fiber, 750 mg sodium.
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New Orleans Cajun Beef and Grits
Looking for an easy comfort food recipe? This New Orleans Cajun Beef and Grits recipe is the best. This comfort food dish, straight out of New Orleans, has true grit — well, literally. Savory chunks of beef, surrounded with tender vegetables, cloaked in a delightful sauce and sitting upon a bed of creamy cheddar grits.
Servings 8 Servings
Calories 555kcal
Equipment
Ingredients
- 2 tsp. canola oil
- 3 1/2 lb. boneless beef chuck trimmed and cut into 1″ chunks
- 3 medium bell peppers seeded and chopped
- 1 large onion chopped
- 3 stalks celery chopped
- 3 cloves garlic chopped
- 1 can 14 oz. diced tomatoes, drained
- 1/4 c. tomato paste
- 2 tsp. Cajun or Creole seasoning
- 2 c. grits
- 2 c. shredded sharp Cheddar cheese
- Finely chopped parsley for garnish
Instructions
Step 1:
- In a 12′ skillet, heat oil on medium-high. Pat beef dry with paper towels; season all over with 1/2 teaspoon salt. In batches, cook beef 5 minutes or until browned on two sides. Transfer to slow-cooker bowl. Reduce heat to medium.
Step 2:
- To same skillet, add peppers, onion, celery and garlic. Cook 3 minutes, stirring. Add diced tomatoes and tomato paste; cook 2 minutes, stirring. Stir in Cajun seasoning; transfer to slow-cooker bowl. Cover and cook on low for 7 hours or until beef is very tender.
Step 3:
- One hour before ready to serve, in covered 5- to 6-quart saucepot, heat 10 cups of water and 3/4 teaspoon salt to boiling on high. Slowly whisk in grits. Reduce heat to maintain simmer. Cook 30 to 40 minutes or until grits are tender, whisking often. Remove from heat. Stir in Cheddar and 3/4 teaspoon black pepper. Serve beef over grits. Garnish with parsley.
Nutrition
Calories: 555kcal | Carbohydrates: 45g | Protein: 45g | Fat: 23g | Saturated Fat: 10g | Sodium: 750mg | Fiber: 4g
