This tasty beef dish is a nice alternative to Asian style pepper steak. A definite must try if you love Cajun spices!
Slow Cooker Cajun Pepper Steak
Course: Main Courses, Rice, Slow CookerCuisine: Creole, CajunDifficulty: Easy6
servings40
minutes6
hours300
kcalThis tasty beef dish is a nice alternative to Asian style pepper steak. A definite must try if you love Cajun spices!
Ingredients
3-4 lbs boneless beef roast, cut into cubes (can use chuck, chuck shoulder, sirloin steak, etc.)
1 tbsp olive oil
1 can / 14 oz beef broth
1 can / 10 oz Rotel diced tomatoes with green chiles, undrained
2 stalks celery, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 package / 8 oz fresh mushrooms, sliced
6 cloves garlic, minced
1 tbsp Worcestershire sauce
2 tbsp A1 steak sauce
1 tsp beef bouillon granules
2 tsp sugar
1 tsp Cajun seasoning (recommended Chef Paul Blackened Redfish Magic Seasoning)
1/2 tsp Cavender’s Greek Seasoning
1/2 tsp dried basil
1 bay leaf
1/2 tsp freshly ground black pepper
1/8 tsp salt (a pinch)
- For Thickening
2 tbsp corn starch
2 tbsp cold water
- For Serving
fresh minced parsley, for garnish
Crystal hot sauce (optional)
Directions
- In a large skillet, brown the beef cubes in hot oil over medium heat.
- Transfer cubes to a slow cooker, stir in the broth, tomatoes, celery, green pepper, red pepper, onion, garlic, mushrooms, Worcestershire sauce, A1, beef bouillon, and all seasonings.
- Stir well, cover.
- Cook on high for 1 hour then turn heat to low.
- Cook 4 – 5 hours more, or until beef is tender.
- Discard bay leaf.
- In a small bowl combine corn starch and water until smooth.
- Stir into crockpot and cook on low for an additional 30 minutes, or until thickened.
- Serve over cooked white rice, and garnish with fresh minced parsley.
- Serve and enjoy, if you like it spicier I recommend using Crystal hot sauce.
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