30-Minute Steakhouse Marinade 
Original Creole Seasoning 
Smoked Chicken Jambalaya
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Get RecipeCozy up with this hearty steak and potato stew by @creoleseoul! Tender beef, perfectly cooked potatoes, and a medley of savory herbs come together in a rich, comforting broth.
Ingredients
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- 3lbs steak, top sirloin, chuck eye steak, or stew meat cut into cubes 2 teaspoons salt
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- 1 ½ – 2lbs red or yukon gold potatoes, halved or quartered
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- 1 large onion thinly sliced
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- 6 cloves garlic minced
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- 1 ½ cup Tony Chachere’s Creole Steakhouse Marinade
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- 1 package beef soup or brown gravy mix
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- 1 cup beef broth
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- ¼ cup butter sliced into pats
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- 2 tablespoons olive or avocado oil
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- Tony Chachere’s Creole Seasoning, to taste
- Clear
Directions
- Place steak bites in a bowl. Pour in marinade and mix with the beef until fully coated. Cover and place in the refrigerator for at least 30 minutes.
- In a large skillet, heat olive oil over medium-high heat. Add the steak bites in batches with a slotted spoon, and sear them until browned on all sides.
- Remove steak bites from the skillet and set aside. Reduce burner to medium, and in the same skillet with the juices from the steak, add in garlic, beef broth, and soup or gravy mix. Stir occasionally and cook for 2-3 minutes until the sauce thickens and is well combined. Season to taste with Tony Chachere’s Creole Seasoning.
- Place the thinly sliced onions at the bottom of the slow cooker followed by the steak bites. Place potatoes around the perimeter, and pour the sauce mixture over the steak bites and potatoes.
- Cover the slow cooker and cook on low heat for 4-5 hours or until the steak is tender and cooked to your liking. When there’s one hour left, add in the pats of butter.
- Once the steak and potatoes are done cooking, remove the cover and stir to mix everything. Taste and season to your liking.
- Add a serving of steak and potatoes to a shallow bowl and garnish with green onions.
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