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.