Cajun Beef with Cheese Grits

Whenever I have to sit in a lobby somewhere I always look through magazines for fun new recipes.  This one caught my eye, and even though my brother Vince from North Carolina says we don’t have enough humidity in Utah to cook grits, I thought I would give it a try.  I made a few modifications and was happy with the way it turned out.  The beef is full of flavor and those cheese grits were creamy and delicious, in spite of the humidity, or lack there of.  The other great thing is this can be made in a solar oven (which I used) or in a Dutch oven.  I think your family will enjoy this wonderful combination.

Cajun Beef with Cheese Grits

2 T light oil, like Avocado
2 lbs. beef stew meat
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Onion, medium, chopped
2 Stalks Celery, diced
3 Cloves Garlic, minced
1 Can diced tomatoes, drained
2-3 T tomato paste
2-3 tsp. Cajun Spice, like Tony’s
1 C Grits, regular
1 C sharp cheddar cheese, grated

If using a solar oven, brown your beef in oil on your camp stove. Otherwise, just brown it in your Dutch oven. Add peppers, onion, garlic, tomatoes and paste, stir to combine and cook for a couple of minutes. Add Cajun Spice. For a Dutch oven, cook for 2 – 3 hours at 300 until meat is tender. For Solar Oven, transfer to your favorite solar pot and cook for 3 hours, adjusting to the sun as needed.

Grits need to be cooked for 30 – 40 minutes. Bring 4 1/2 cups of water to a boil and stir in grits. Cook until tender, stirring as needed. Add a little more water if they are too thick. When done, stir in cheese. To serve, place a layer of grits in your dish and put a big ladle of beef on top. Enjoy!