Grillades

This New Orleans-influenced recipe uses canned tomatoes with green chiles, hot sauce, and garlic to deliver a flavorful beef stew.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 455 Calories

Ingredients

• ½ cup vegetable oil
• 1 teaspoon salt
• ¼ cup all-purpose flour
• ⅓ cup all-purpose flour
• 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
• ¼ teaspoon garlic powder, or to taste
• 3 large cloves garlic, minced
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
• ½ cup chopped fresh parsley leaves

Recipe Instructions

Step 1

Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.

Step 2

Dust beef with 1/3 cup flour and toss lightly to coat.

Step 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.

Step 4

Remove beef with slotted spoon; transfer to a bowl.

Step 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.

Step 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.

Step 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.

Step 8

Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.

Step 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.

Step 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.