1/1 Photo of Paula Deen's Grillades and Grits
1 hr 45 mins
1 hr 15 mins
Punky Julster's Note:
Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.
My Private Note
Units: US | Metric
- 1 (3 lb) chuck roast, cut into 1-inch pieces
- kosher salt
- black pepper
- garlic powder
- cooking spray
- 1/3 cup all-purpose flour, plus
- 1/4 cup all-purpose flour
- 4 tablespoons bacon grease
- 4 tablespoons cooking oil
- 1 large bell pepper, chopped
- 2 medium onions, chopped
- 1 cup diced celery
- 3 large garlic cloves, minced
- 4 cups beef broth or 4 cups water
- 3 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons hot sauce (recommended ( Texas Pete)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
- 5 medium fresh tomatoes or 4 large fresh tomatoes, peeled and quartered
- 1 (10 ounce) can extra hot stewed tomatoes (recommended ( Ro-Tel)
- 1/2 cup chopped fresh parsley leaves
- 1Season beef with kosher salt, black pepper and garlic powder.
- 2Dust beef with about 1/3 cup flour and toss lightly.
- 3Spray a cast iron Dutch oven with cooking spray.
- 4Heat 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).
- 5Brown meat in hot fat and remove to a large bowl using a slotted spoon.
- 6Leaving 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.
- 7Add or take away to total 3 tablespoons of fat to make your roux.
- 8To 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.
- 9Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
- 10Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
- 11Add fresh tomatoes and 1 can extra hot tomatoes.
- 12Simmer for about 1 hour and 15 minutes, stirring occasionally.
- 13Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
- 14Serve over your favorite hot buttered grits.
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Nutritional Facts for Paula Deen's Grillades and Grits
Serving Size: 1 (500 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 638.7
- Calories from Fat 426
- Total Fat 47.3 g
- Saturated Fat 16.9 g
- Cholesterol 123.8 mg
- Sodium 903.7 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 2.7 g
- Sugars 5.9 g
- Protein 34.9 g