Grillades
Description
Grillades beef stew is a New Orleans-inspired Creole recipe made with canned tomatoes, hot sauce, and garlic. It's traditionally served with grits.
Ingredients
•
1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
•
1/4 teaspoon garlic powder, or to taste
•
kosher salt to taste
•
ground black pepper to taste
•
1/3 cup all-purpose flour
•
1/2 cup vegetable oil
•
2 onions, chopped
•
1 large green bell pepper, chopped
•
1 cup diced celery
•
3 large cloves garlic, minced
•
1/4 cup all-purpose flour
•
4 cups beef broth
•
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
•
2 tablespoons hot sauce
•
1 tablespoon Worcestershire sauce
•
3 bay leaves
•
1 teaspoon dried thyme
•
1 teaspoon dried basil
•
1 teaspoon salt
•
1/2 cup chopped fresh parsley leaves
Directions
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
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
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
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.
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.