For a richer flavor, use bone-in chuck roast and brown the bones along with the beef. Remove the bones before simmering. Adjust the amount of hot sauce to your preference. For a milder dish, reduce or omit the hot sauce entirely. Grillades are even better the next day, as the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with a side of collard greens or a simple green salad for a complete meal.
Grillades
-
PREP TIME25 mins
-
COOK TIME2 hrs 10 mins
-
TOTAL TIME2 hrs 35 mins
-
SERVING8 People
-
VIEWS33
Savor the rich, comforting flavors of Grillades, a deeply satisfying Southern dish featuring tender beef simmered in a vibrant, aromatic sauce. Perfect served over creamy grits or fluffy rice, it's a hearty meal that warms the soul.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol78 mg
-
Fiber2 g
-
Protein24 g
-
Saturated Fat10 g
-
Sodium1193 mg
-
Sugar2 g
-
Fat33 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, season beef cubes with garlic powder, kosher salt, and black pepper. Lightly toss with 1/3 cup flour to coat. (Prep time: 5 minutes)
02
Step
8 mins
Heat 0.5 cup vegetable oil in a large, heavy-bottomed pot over medium heat. Add beef; cook, stirring occasionally, until evenly browned on all sides. (Cook time: 7-10 minutes). Transfer beef to a bowl using a slotted spoon, leaving oil in the pot.
03
Step
9 mins
Add onions, bell pepper, celery, and garlic to the pot; cook, stirring occasionally, until vegetables are lightly browned and softened. (Cook time: 8-10 minutes). Transfer vegetables to the bowl with the beef using a slotted spoon. Reserve 3 tablespoons of oil in the pot; discard remaining oil. Reduce heat to low.
04
Step
13 mins
Gradually whisk the remaining 1/4 cup flour into the reserved oil in the pot until a smooth paste forms. Continue cooking, stirring constantly and watching carefully, until the roux is a dark golden-brown color. (Cook time: 10-15 minutes). The roux burns easily, so pay close attention!
05
Step
3 mins
Slowly stir beef broth into the roux, whisking constantly to prevent lumps. Bring to a simmer and cook until thickened, stirring constantly. (Cook time: 3 minutes)
06
Step
1 hrs 30 mins
Return beef and vegetables to the pot. Add diced 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, cover, and simmer until beef is very tender. (Cook time: 1 1/2 hours), stirring occasionally.
07
Step
1 mins
Remove bay leaves. Stir in parsley just before serving. Serve hot over grits, rice, or with crusty bread.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Serenity Mante
Jun 22, 2025The best Grillades recipe I've ever tried. The beef was so tender, and the sauce was perfect.
Jackie Rempel
Jun 12, 2025I added a little bit of Creole seasoning for extra flavor. It was delicious!
Caleigh Gleichner
Jun 4, 2025This recipe is amazing! The flavors are so rich and comforting. My family loved it!
Eddie Zboncak
Jun 2, 2025Make sure to take your time with the roux – it's worth it! This recipe is a keeper.
Amelie Barton
Jun 1, 2025This is my go-to recipe for Grillades now. It's easy to follow and always turns out great.
Suzanne Wintheiser
May 28, 2025I made this for a dinner party, and everyone raved about it. The roux is key to the flavor!
Cameron Sporer
Apr 23, 2025I used a Dutch oven to make this, and it worked perfectly. The beef was fall-apart tender.