Grillades beef stew is a New Orleans-inspired Creole recipe made with canned tomatoes, hot sauce, and garlic. It's traditionally served with grits.
Preparation Time
25 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 35 mins
Calories
455 Calories
Recipe Instructions
Step 1
Season beef cubes with garlic powder, kosher salt, and black pepper in a large bowl. Lightly toss beef with 1/3 cup flour to coat.
Step 2
Heat vegetable oil in a large pot over medium heat. Add beef; cook and stir until evenly browned, 7 to 10 minutes. Transfer beef to a bowl with a slotted spoon; leave oil in pot.
Step 3
Stir onions, bell pepper, celery, and garlic into the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes. Transfer vegetables to the bowl with beef using a slotted spoon. Reserve 3 tablespoons oil in the pot; discard remaining oil. Reduce heat to low.
Step 4
Gradually whisk 1/4 cup flour into reserved oil until roux is dark golden-brown, 10 to 15 minutes, stirring constantly and watching carefully; roux burns easily.
Step 5
Slowly stir beef broth into roux; bring to a simmer and cook until thickened, stirring constantly, about 3 minutes.
Step 6
Return beef and vegetables to the pot. Add tomatoes with green chiles, hot sauce, Worcestershire sauce, bay leaves, thyme, basil, and 1 teaspoon salt. 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; stir in parsley to serve.
Ingredients
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
ground black pepper to taste
2 onions, chopped
4 cups beef broth
1 cup diced celery
1 tablespoon Worcestershire sauce
3 bay leaves
1 large green bell pepper, chopped
kosher salt to taste
2 tablespoons hot sauce
3 large cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
