Grillades is a warm and delicious way to use stew beef or chuck roast. I serve it with grits or white rice and crusty bread for dipping.
Ingredients
- 1 boneless beef chuck roast , 3 pound
- 0.25 teaspoons garlic powder , or to taste
- kosher salt to taste
- ground black pepper to taste
- 0.33 cups all-purpose flour
- 0.5 cups vegetable oil
- 2 onions , chopped
- 1 large green bell pepper , chopped
- 1 cup diced celery
- 3 large cloves garlic , minced
- 0.25 cups all-purpose flour
- 4 cups beef broth
- 2 cans diced tomatoes with green chile peppers , 10 ounce
- 2 tablespoons hot sauce
- 1 tablespoon Worcestershire sauce
- 3 bays leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 cups chopped fresh parsley leaves
Instructions
-
1
Season beef cubes with garlic powder, kosher salt, and black pepper in a large bowl. Lightly toss beef with 1/3 cup flour to coat.
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2
Heat vegetable oil in a large pot over medium heat. Add beef; cook and stir until evenly browned, 7 to 10 minutes. Transfer beef to a bowl with a slotted spoon; leave oil in pot.
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3
Stir onions, bell pepper, celery, and garlic into the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes. Transfer vegetables to the bowl with beef using a slotted spoon. Reserve 3 tablespoons oil in the pot; discard remaining oil. Reduce heat to low.
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4
Gradually whisk 1/4 cup flour into reserved oil until roux is dark golden-brown, 10 to 15 minutes, stirring constantly and watching carefully; roux burns easily.
-
5
Slowly stir beef broth into roux; bring to a simmer and cook until thickened, stirring constantly, about 3 minutes.
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6
Return beef and vegetables to the pot. Add tomatoes with green chiles, hot sauce, Worcestershire sauce, bay leaves, thyme, basil, and 1 teaspoon salt. Bring to a boil over medium heat, then reduce heat to medium-low, and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves; stir in parsley to serve.
Nutrition Facts
Per serving
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