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Grillades & Grits

A cajun classic with tender beef simmered in a rich tomato gravy full of spices and lots of vegetables.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Cajun
Servings: 6

Ingredients

Grillades

  • 2 pounds of top round or tender chuck roast
  • 2/3 cup of all purpose flour
  • 2 teaspoons of cajun seasoning
  • salt and black pepper
  • 1/4 cup of vegetable oil
  • 2 tablespoons of butter
  • 2 celery ribs, diced
  • 1 large yellow onion, diced
  • 1 small green bell pepper, dieced
  • 1 small red bell pepper, diced
  • 4 cloves of garlic, finely minced
  • 1 tablespoon of worcestershire sauce
  • 1 tablespoon of tomato paste
  • 1 tablespoon of balsamic vinegar
  • 2 cups of tomatoes, diced
  • 2 cups of beef broth
  • 2 bay leaves
  • fresh parsley, finely chopped
  • 2 tablespoons of all purpose flour (optional)

Creamy Cheddar Grits

  • 2 cups of water or chicken stock
  • 2 cups of whole milk
  • 1 cup of grits
  • 3 tablespoons of butter
  • 1 1/2 cups of sharp cheddar, shredded
  • salt and black pepper
  • 2 tablespoons of heavy cream (optional)

Instructions

Make the grillades...

  • Slice the beef into 1 inch cubes
  • Combine 1/2 cup of all purpose flour with 1 teaspoon of cajun seasoning and coat the beef cubes on all sides
  • Add a few tablespoons of vegetable oil into a large cast iron skillet placed over medium heat 
  • Brown the beef cubes for about 2 minutes per side and then transfer onto a plate and set aside for now
  • Add 2 tablespoons of butter into the skillet and as soon as the butter has melted, add 4 cloves of finely minced garlic and cook for 60 seconds stirring consistently 
  • Add the chopped celery, yellow onion, red and green bell peppers and cook for about 5 minutes 
  • Add 2 tablespoons of all purpose flour, 1 teaspoon of cajun seasoning, a tablespoon of Worcestershire sauce, a tablespoon of tomato paste and a tablespoon of balsamic vinegar and stir to combine 
  • Add 2 cups of diced tomatoes, 2 cups of beef broth and 2 bay leaves and bring to a low simmer
  • Reduce the heat to medium low and add the browned beef and a big pinch of salt
  • Cover the skillet and simmer for about 90 minutes or until the beef is tender 
  • Garnish with parsley 

Make the creamy cheddar grits...

  • Add 2 cups of chicken stock and 2 cups of whole milk into a medium saucepan and bring to a boil
  • Slowly whisk in the grits and simmer until tender
  • Remove the saucepan from the heat and add the butter and sharp cheddar 
  • Mix until fully incorporated