Cajun Beef Tips over Rice
Tender Cajun beef tips with peppers, celery and savory gravy served over steamed rice for a hearty Southern-inspired comfort meal.
🍽 6 servings
⏱ Prep: 20 min
🔥 Cook: 120 min
⏰ Total: 140 min
📊 Medium
Ingredients
- 2 lb Beef stew meat
- 1.5 tbsp Cajun seasoning
- 0.5 tsp Kosher salt, adjusted for seasoning blend
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Neutral oil
- 1 medium Yellow onion, diced
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 2 ribs Celery, diced
- 4 cloves Garlic cloves, minced
- 1 tbsp Tomato paste
- 2.5 cups Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Hot sauce
- 0.5 tsp Dried thyme
- 0.5 tsp Smoked paprika
- 2 tbsp Unsalted butter
- 1.5 tbsp Cornstarch
- 2 tbsp Cold water
- Steamed white rice, for serving
- Scallions, sliced, for serving
- Fresh parsley, chopped, for serving
Instructions
- Toss the beef stew meat with Cajun seasoning, salt, black pepper, and all-purpose flour.
- Heat neutral oil in a Dutch oven over medium-high heat. Brown the beef in batches and remove to a plate.
- Add the diced onion, green bell pepper, red bell pepper, and celery to the pot. Cook for 6-7 minutes until softened.
- Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly.
- Add the beef broth and scrape up the browned bits from the bottom of the pot.
- Stir in the Worcestershire sauce, hot sauce, dried thyme, smoked paprika, and butter.
- Return the beef to the pot. Cover and simmer gently for 1.5-2 hours until tender.
- In a small bowl, combine the cornstarch and cold water until smooth.
- Stir the cornstarch slurry into the simmering gravy. Cook for approximately 2-3 minutes until glossy and thick enough to coat the beef.
- Serve over steamed white rice. Garnish with scallions and parsley.
Chef's Notes
Stew meat is usually cut from tougher beef muscles and benefits from low, moist cooking until connective tissue softens. The most important doneness cue is fork-tender beef. Allergens: Contains wheat (flour) and milk (butter). Storage: Refrigerate promptly in airtight containers for up to 3 days. Store rice separately. Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth if the gravy has thickened too much.