Grillades recipe

All Recipes Best Recipe Everyday Cooking Recipes

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Grillades, simple recipe Grillades, recipe Grillades, recipe Grillades, Grillades recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe grillades, , easy recipes , baking , tasty recipe best recipes