Grillades and Grits

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 8 servings
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1 (3-pound) chuck roast, cut into 1-inch pieces

Kosher salt

Black pepper

Garlic powder

Cooking spray

1/3 cup all-purpose flour, plus 1/4 cup

4 tablespoons bacon grease

4 tablespoons cooking oil

1 large bell pepper, chopped

2 medium onions, chopped

1 cup diced celery

3 large cloves garlic, minced

4 cups beef broth or water

3 bay leaves

1 teaspoon dried thyme

2 tablespoons hot sauce (recommended: Texas Pete)

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon dried basil

5 medium or 4 large fresh tomatoes, peeled and quartered

1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)

1/2 cup fresh chopped parsley leaves


  1. Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
  2. Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.