Grillades recipe

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Ingredients

1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
kosher salt to taste
ground black pepper to taste
¼ teaspoon garlic powder, or to taste
⅓ cup all-purpose flour
½ cup vegetable oil
1 large green bell pepper, chopped
2 onions, chopped
1 cup diced celery
3 large cloves garlic, minced
¼ cup all-purpose flour
4 cups beef broth
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon salt
½ cup chopped fresh parsley leaves

Nutrition Info

455 calories
carbohydrate: 15.2 g
cholesterol: 77.5 mg
fat: 33.3 g
fiber: 2.3 g
protein: 23.5 g
saturatedFat: 10 g
servingSize: -
sodium: 1193.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

  4. Remove beef with slotted spoon, transfer to a bowl.

  5. 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.

  6. 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.

  7. 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.

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

  9. 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.

  10. 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.

Recipe Yield

8 servings

Recipe Note

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

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