Grillades Recipe

Ingredients

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

Directions

1. Season the beef cubes with garlic powder, kosher salt, and black pepper in a large bowl. Toss the beef with cup of flour to lightly coat.
2. Heat the vegetable oil in a large pot over medium heat. Add the beef and cook, stirring occasionally, until evenly browned, about 7 to 10 minutes. Transfer the beef to a bowl using a slotted spoon, leaving the oil in the pot.
3. Add the chopped onions, bell pepper, celery, and minced garlic to the pot. Cook and stir until the vegetables are lightly browned, about 8 to 10 minutes. Transfer the vegetables to the bowl with the beef using a slotted spoon.
4. Reserve 3 tablespoons of oil in the pot and discard the remaining oil. Reduce the heat to low.
5. Gradually whisk in cup of flour into the reserved oil to make a roux. Stir constantly for about 10 to 15 minutes until the roux becomes dark golden-brown. Be careful, as the roux can burn easily.
6. Slowly pour in the beef broth while stirring constantly. Bring the mixture to a simmer and cook until thickened, about 3 minutes.
7. Return the beef and vegetables to the pot. Add the diced tomatoes with green chiles, hot sauce, Worcestershire sauce, bay leaves, thyme, basil, and 1 teaspoon of salt. Stir well.
8. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low and simmer for about 1 hours, stirring occasionally, until the beef is tender.
9. Remove the bay leaves. Stir in the fresh parsley just before serving.

Cook's Note

This recipe can be adapted for the slow cooker. Brown the meat and vegetables first, then reduce the amount of broth by half. Transfer everything to the slow cooker, cover, and cook on low for 8 hours. The sauce will be thinner but just as delicious.

Nutrition Facts (per serving)

• Calories: 455
• Total Fat: 33g (43% Daily Value)
• Saturated Fat: 10g (50% Daily Value)
• Cholesterol: 78mg (26% Daily Value)
• Sodium: 1193mg (52% Daily Value)
• Total Carbohydrate: 15g (6% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 2g
• Protein: 24g (47% Daily Value)
• Vitamin C: 32mg (36% Daily Value)
• Calcium: 66mg (5% Daily Value)
• Iron: 4mg (22% Daily Value)
• Potassium: 498mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.