I like to serve these grillades over Quick and Light Cheese Grits. This recipe may be prepared in an electric pressure cooker, as well.
Follow the directions up to step 10, then cook 15 minutes on high pressure instead of stove top.
1 3 pound boneless beef chuck roast, cut into 1-inch cubes
1 teaspoon kosher salt, or to taste
1 teaspoon ground black pepper, or to taste
1/4 teaspoon garlic powder, or to taste
1/3 cup all-purpose flour
1/2 cup vegetable oil
1 large green bell pepper, chopped
2 onions, chopped
1 cup diced celery
3 cloves garlic, minced
1/4 cup all-purpose flour
2 Tbsp tomato paste
4 cups beef broth
3 bay leaves
1 teaspoon dried thyme
2 Tbsp hot sauce
1 Tbsp Worcestershire sauce
1 teaspoon dried basil
2 10-oz cans diced tomatoes with green chile peppers, such as RO*TEL
1 teaspoon salt
1/2 cup chopped fresh parsley leaves
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. Blend the tomato paste into the roux, then slowly pour beef broth into the roux while stirring. Bring the sauce 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.
11. Remove bay leaves and stir in chopped parsley to serve.