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Grillades
Grillades
0 Likes
Prep Time:
25 minutes
Cook Time:
130 minutes
Total Time:
155 minutes
Spicy beef stew with a New Orleans twist using canned tomatoes, green chiles, hot sauce, and garlic for bold flavors.
Ingredients:
  • 1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
  • kosher salt to taste
  • ground black pepper to taste
  • 0.25 teaspoon garlic powder, or to taste
  • 0.33333334326744 cup all-purpose flour
  • 0.5 cup vegetable oil
  • 1 large green bell pepper, chopped
  • 2 onions, chopped
  • 1 cup diced celery
  • 3 large cloves garlic, minced
  • 0.25 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
  • 0.5 cup chopped fresh parsley leaves
Instructions:
  • In a large bowl, generously season beef cubes with kosher salt, black pepper, and garlic powder for maximum flavor.
  • Coat beef lightly by dusting with 1/3 cup of flour.
  • In a large pot over medium heat, sizzle beef in vegetable oil until perfectly browned, about 7 to 10 minutes, while stirring occasionally.
  • Using a slotted spoon, delicately lift the beef from the pot and place it in a bowl.
  • Sauté bell pepper, onion, celery, and garlic in the remaining oil in the pot until vegetables are lightly browned, 8 to 10 minutes.
  • Transfer the vegetables to the bowl with the beef using a slotted spoon. Save about 3 tablespoons of oil in the pot and lower the heat to low.
  • Whisk 1/4 cup flour into the reserved oil slowly until it turns into a rich, dark golden-brown roux, which should take about 10 to 15 minutes. Remember to stir continuously and keep a close eye on it, as roux can quickly burn.
  • Pour the beef broth into the roux gradually, stirring constantly. Bring it to a simmer and cook until thickened, about 3 minutes.
  • Add the beef and vegetables back into the pot along with bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon of salt.
  • Bring to a boil over medium heat. Reduce to medium-low heat and simmer uncovered until beef is tender, about 1 1/2 hours. Stir occasionally. Remove bay leaves and stir in chopped parsley before serving.

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