Grillades A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 2 hrs 10 mins

    TOTAL : 2 hrs 35 mins

    SERVING : 8

    YIELD : 8 servings

  • Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.

  • Dust beef with 1/3 cup flour and toss lightly to coat.

  • Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.

  • Remove beef with slotted spoon; transfer to a bowl.

  • Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.

  • Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.

  • Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.

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

  • Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, 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 and stir in chopped parsley to serve.

Per Serving: 455 calories; protein 23.5g; carbohydrates 15.2g; fat 33.3g; cholesterol 77.5mg; sodium 1193.3mg. This recipe can be adapted for the slow cooker. Just brown the meat and vegetables, cut back broth by half, put everything in, and cook on low for 8 hours. Sauce will be thinner but delicious.