Paula Deen's Grillades and Grits (Beef)

The beef version of Paula’s grillades - chuck roast braised in a dark-roux Creole gravy over buttered grits.

Ingredients

• 1 (3 lb) chuck roast, cut into 1-inch pieces
• 1/3 cup plus 1/4 cup all-purpose flour

Kosher salt, black pepper, garlic powder

• 4 tablespoons bacon grease
• 4 tablespoons cooking oil
• 1 large bell pepper, chopped
• 2 medium onions, chopped
• 1 cup diced celery
• 3 cloves garlic, minced
• 4 cups beef broth or water
• 3 bay leaves, 1 teaspoon thyme, 1 teaspoon basil
• 2 tablespoons hot sauce
• 1 tablespoon Worcestershire sauce
• 5 medium tomatoes, peeled and quartered
• 1 (10 oz) can extra-hot stewed tomatoes
• 1/2 cup chopped fresh parsley
• Hot buttered grits, for serving

Directions

1. Season the beef with salt, pepper, and garlic powder and dust with 1/3 cup flour.
2. Heat the bacon grease and oil in a Dutch oven and brown the meat; set aside.
3. Saute the bell pepper, onions, celery, and garlic; remove to a bowl. Adjust the fat to 3 tablespoons and make a deep-brown roux with 1/4 cup flour.
4. Gradually add the broth, then return the meat and vegetables with the bay, thyme, basil, hot sauce, Worcestershire, salt, and tomatoes.
5. Simmer about 1 hour 15 minutes. Remove the bay leaves and stir in the parsley.
6. Serve over hot buttered grits.

Notes

Recipe by Paula Deen (pauladeen.com).