Grillades and Grits

Ingredients

• •1 1/2 lb beef round steak, cut into 2-inch pieces
• •1/3 cup all-purpose flour
• •3 tbsp vegetable oil
• •1 medium yellow onion, diced
• •2 stalks celery, diced
• •1 green bell pepper, diced
• •3 cloves garlic, minced
• •1 1/2 cups canned crushed tomatoes
• •2 cups beef broth
• •1 tsp dried thyme
• •1 bay leaf
• •1 1/2 cups grits
• •5 cups water
• •1 cup whole milk
• •3 tbsp unsalted butter
• •1 1/2 tsp salt
• •1 tsp black pepper

Directions

1. 1Season the beef with salt and black pepper, dust it with flour, and shake off the excess.
2. 2Brown the beef in vegetable oil in batches, then transfer it to a plate.
3. 3Cook onion, celery, bell pepper, and garlic in the same pot until softened, about 7 minutes.
4. 4Add tomatoes, beef broth, thyme, bay leaf, and beef; cover and simmer 60 minutes until tender.
5. 5Meanwhile, simmer grits in water and milk for 25 minutes, then stir in butter and season lightly.
6. 6Discard the bay leaf and spoon the beef grillades and gravy generously over the creamy grits.

💡 The grillades should be spoon-tender before serving; if the beef still resists a fork, give the braise another 10 minutes.

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