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+ servings

Grillades & Grits

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Servings: 6 servings
Author: Jennifer Locklin

Ingredients

  • 2 pounds beef chuck roast cut into 2-inch pieces, about 1/4-inch thick
  • 1 tablespoon Cajun seasoning used: Tony Chachere’s
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour divided
  • 2 tablespoons bacon grease or vegeteable oil
  • 1/4 cup vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1/4 teaspoon cayenne
  • 1 can diced tomatoes
  • 2 cloves chopped garlic
  • 3 bay leaves
  • 1 tablespoon fresh thyme leaves coarsley chopped
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Cajun hot sauce used: Tabasco
  • 1/2 cup dry red wine
  • 2 tablespoons finely chopped parsley leaves
  • 4 green onion tops sliced
  • Baked Cheese Grits recipe follows

Instructions

  • Dice beef into bite-sized pieces and place in a large mixing bowl.
  • Season the meat with the Cajun seasoning, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well.
  • Add 1/2 cup flour and toss to coat the meat completely.
  • Heat 1/4 cup of the oil and bacon grease in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown on both sides.
  • Remove meat with a slotted spoon and drain on paper towel-lined plate.
  • Reduce heat to medium and add the “holy trinity” ~ onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned bits. Cook for 5 to 6 minutes, or until the vegetables are wilted.
  • Stir in 1/2 cup flour and mix to combine, lightly browning the flour, but not burning. Stir in the garlic and saute lightly.
  • Stir in the stock, Worcestershire sauce, and wine and bring to a slow boil, stirring constantly to smooth out liquid. Stir in diced tomatoes and hot sauce. Reduce heat to a low simmer. Add the bay leaves, thyme, oregano, and basil.
  • Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Cover partially and cook on low for about 1 1/2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
  • Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately.