Grillades

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. 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.

2. 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.

3. 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.

4. 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. 5

   Slowly stir beef broth into roux; bring to a simmer and cook until thickened, stirring constantly, about 3 minutes.

6. 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.