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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef American Cajun Southern United States Creole Dietary Spicy One Dish Meal Comfort Food Low Carb Low In Something Meat Taste Mood 4 Hours Or Less

Paula Deen's Grillades And Grits

Recipe by paula deen of the lady and son's in savannah, ga. it's mmmm-good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.

Steps

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.
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.
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 occasional.

Ingredients

chuck roast, kosher salt, black pepper, garlic powder, cooking spray, all-purpose flour, bacon grease, cooking oil, bell pepper, onions, celery, garlic cloves, beef broth, bay leaves, dried thyme, hot sauce, worcestershire sauce, salt, dried basil, fresh tomatoes, stewed tomatoes, fresh parsley leaves