Bon Temps Grillades

This recipe came from an article in the Tribune's Food & Drink Weekly Guide about a wonderful cookbook called "Cooking Up a Storm - Recipes Lost and Found from The Times-Picayune of New Orleans." Judy Walker, the newspaper's food editor, started the "Exchange Alley" column to reclaim recipes lost in Hurricane Katrina. The column grew into this book, which is edited by Walker and Marcelle Bienvenu, a veteran cookbook author and columnist. There are more than 225 recipes from the newspaper's archives, and from chefs, readers and their favorite restaurants. It would make a nice gift.

• Ready In: 2 hrs 50 mins
• Serves: 10

Ingredients

• 1  tablespoon salt
• 1  teaspoon  red pepper, ground
• 1⁄2 teaspoon black pepper, freshly ground
• 1⁄2 teaspoon garlic powder
• 4  lbs boneless beef roast, about 1/4-inch thick, trimmed & cut into 2-inch pieces (or veal round steak)
• 1⁄2 cup flour
• 1⁄2 cup  vegetable oil
• 3  yellow onions, chopped
• 2  green bell peppers, chopped
• 3  celery ribs, chopped
• 28  ounces tomatoes, crushed canned, with juice
• 2  cups beef broth
• 1⁄2 cup red wine
• 2  bay leaves
• 1⁄2 teaspoon tarragon, dried
• 1⁄2 teaspoon basil, dried
• 8  green onions, finely chopped (green part only)
• 3  tablespoons parsley, fresh chopped

Directions

1. Combine the salt, red and black pepper and garlic powder in a small bowl. Lay several pieces of the meat on a cutting board. Sprinkle with the seasoning mix and a little of the flour. Pound each piece of meat with a meat mallet until slightly flattened. Turn meat; repeat seasoning and pounding. Repeat with remaining meat.
2. Heat the oil in a Dutch oven over medium-high heat. Add the meat in batches. Brown evenly on both sides, about 5 minutes per batch. Transfer to a platter. Add the onions, peppers and celery to the Dutch oven. Cook, stirring, until the vegetables are soft and golden, 10 minutes.
3. Return meat to the pot. Add the tomatoes, broth, wine, bay leaves, tarragon and basil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until the meat is very tender, about 2 hours, adding water if the mixture becomes dry. Remove the bay leaves. Stir in green onions and parsley. Serve over grits.