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Grillades & Grits

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1/2 cup chopped fresh parsley
  • 1 (10 oz) can extra hot stewed tomatoes
  • 5 medium or 4 large peeled and quartered tomatoes
  • 1 teaspoon dried basil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 tablespoons Paula Deen's Hot Sauce
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 4 cups or water beef broth
  • 3 tablespoons oil
  • 1 cup diced celery
  • 3 large cloves minced garlic
  • 2 medium chopped onions
  • 4 tablespoons cooking oil
  • 1 large chopped bell pepper
  • 4 tablespoons bacon grease
  • 1/3 cup plus 1/4 cup all purpose flour
  • garlic powder
  • kosher salt
  • black pepper
  • 1 (3 lb) cut into 1 in. pieces chuck roast


Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.

Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.

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