Paula Deen's Grillades and Grits

"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."
photo by Punky Julster photo by Punky Julster
photo by Punky Julster
photo by Candy C photo by Candy C
Ready In:
1hr 45mins




  • Season beef with kosher salt, black pepper and garlic powder.
  • Dust beef with about 1/3 cup flour and toss lightly.
  • Spray a cast iron Dutch oven with cooking spray.
  • Heat 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).
  • Brown meat in hot fat and remove to a large bowl using a slotted spoon.
  • Leaving 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.
  • Add or take away to total 3 tablespoons of fat to make your roux.
  • To 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.
  • Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
  • Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
  • Add fresh tomatoes and 1 can extra hot tomatoes.
  • Simmer for about 1 hour and 15 minutes, stirring occasionally.
  • Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
  • Serve over your favorite hot buttered grits.

Questions & Replies

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  1. cajun chef in Louis
    By FAR the BEST grillades and Grits EVER!!!!! I used about 2 lbs. of marinaded pork instead of the beef and it was unbelievable!!! Everyone couldn't stop talking about how great it was, thanks for posting!!!!!
  2. FrenchBunny
    This was so delicious. Went to a butcher for my chuck roast and got them to cut it up in pieces for me. When I want tender meat it is always a trip to the butcher and not the supermarket. Well worth the extra money. This turned out so good. I was afraid to put in the extra hot can of tomatoes, I put in medium instead. But the next time I will put in the extra hot tomatoes. As well I find the fresh tomatoes are not really in season yet so I substituted a 28oz can of whole tomatoes. I did it all on the stove until it was time to let it simmer. Instead I put it in the oven at 350f for about 3 hours. This was more than just fork tender it was delicious. As well I served it on a bed of rice, never took a fancy to grits.
  3. t.springer87
    I have been making this for my family for years. It is an amazing recipe and freezes very well. I triple the recipe and freeze the left overs. We use mashed potatoes or rice in lieu of the grits. Also, I do make this gluten free with BRM regular GF flour and increase the garlic slightly. The other sub I make is the tomatoes. While it is good with fresh tomatoes, it is far better in my opinion with canned whole tomatoes and I break them down in my processor to med size chunks. This was a happy discovery when I was making this and found I had forgotten to buy fresh tomatoes and subbed 1- 28 oz can for each 5 tomatoes. I also braise the meet in the oven for an hour in my cast iron Dutch oven after browning. Doing this makes the meat melt in your mouth. This is the dish that is asked for birthday dinners over any other dish I make, even in the summer.
  4. Candy C
    My first attempt at making grillades was a huge success! Followed the recipe except for using canned fire-roasted tomatoes instead of fresh. This made a lot of gravy so I will increase the amount of beef next time. With the last of the gravy I added some cooked andouille sausage, which worked really well, and served it for breakfast with a fried egg on top. Freezes well!
    • Review photo by Candy C
  5. Shawn C
    THis is a great recipe! I didn't try it from here but rather from the foodtv site. I love Paula. We had this treat and looking forward to having it again, thanks for posting so others can enjoy grits like all us southerns have for decades. and I totally agree with letting this cook low and slow fr a long time so that the meat falls apart and just melts in your mouth! that also allows the seasonings to penetrate all the way through the meat.



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