3 1/2poundsbeef chuckboneless, trimmed and cut into 1-inch chunks
2teaspoonsCajun seasoningor Creole seasoning
2cupssharp Cheddar cheeseshredded
black pepperfreshly groun
fresh parsleyfinely chopped, for garnish
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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.
In batches, cook beef 5 minutes, or until browned on two sides. Transfer to a plate.
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.
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.
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.
Cook 30 to 40 minutes, or until grits are tender, whisking often. Remove from heat. Stir in Cheddar and 1 teaspoon black pepper.
Serve beef and vegetables over grits. Garnish with parsley.