Grillades

Name: Grillades
Total time: 155
Yield: 8
Ingredients: 1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes; kosher salt to taste; ground black pepper to taste; ¼ teaspoon garlic powder, or to taste; ⅓ cup all-purpose flour; ½ cup vegetable oil; 1 large green bell pepper, chopped; 2 onions, chopped; 1 cup diced celery; 3 large cloves garlic, minced; ¼ cup all-purpose flour; 4 cups beef broth; 3 bay leaves; 1 teaspoon dried thyme; 2 tablespoons hot sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon dried basil; 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®); 1 teaspoon salt; ½ cup chopped fresh parsley leaves

Recipe by Karen Waters from allrecipes.com

Dinner 3 Hr. 35 Mins.

Ingredients

8 servings

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1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
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kosher salt to taste
•

ground black pepper to taste
•

¼ teaspoon garlic powder, or to taste
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⅓ cup all-purpose flour
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½ cup vegetable oil
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1 large green bell pepper, chopped
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2 onions, chopped
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1 cup diced celery
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3 large cloves garlic, minced

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¼ cup all-purpose flour
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4 cups beef broth
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3 bay leaves
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1 teaspoon dried thyme
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2 tablespoons hot sauce
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1 tablespoon Worcestershire sauce
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1 teaspoon dried basil
•

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
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1 teaspoon salt
•

½ cup chopped fresh parsley leaves

Instructions

Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
Dust beef with 1/3 cup flour and toss lightly to coat.
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.
Remove beef with slotted spoon; transfer to a bowl.
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.
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.
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.
Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
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.
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.