Cut the meat into manageable pieces, a pat dry with a paper towel.

Season beef with about 1 tablespoon of cajun seasoning and let rest.

Preheat oven to 325 degrees. Note if you prefer to use stovetop instead just cook the beef at a low simmer after browning.

Heat oil in a dutch oven and brown the pieces of meat over medium-high heat, working in batches to avoid overcrowding. Brown them well to get that dark gravy for later. Remove and set aside

Add the onions, green and red peppers, garlic, and celery to the pot. Don’t worry about the crusty bits at the bottom of the pot. They are a good thing and will add flavor to the gravy. Stir vegetables 3-4 minutes seasoning with ½ tablespoon cajun seasoning.

Add in the tomato paste stirring to mix well 1-2 minutes. Add beef stock, 1 tablespoon cajun seasoning and Worcestershire and stir, then return the meat to the pot and bring the whole mixture to a rolling boil.

Turn off the heat. Cover the pot and using towels transport pot to the oven and bake for 2.5-3 hours, until meat is tender and easily broken down.

Once the meat is fork tender remove from oven. Remove lid and using two long forks shred the beef. Add the roux to darken and thicken the gravy.

Serve over a bowl of rice, a plate of French fries, or as a beef debris po’ boy