Beef Grillades (pronounced ɡree-yahds) and Grits is a classic New Orleans dish. The beef is cooked in a flavorful gravy accented with the Trinity of onion, celery, and bell pepper until it is fork tender. Beef Grillades is made extra special when served with Smoked Gouda Grits. It’s not only delicious when first made, but also outstanding as leftovers!
Ingredients for Beef Grillades and Smoked Gouda Grits.
I used the following ingredients for the Beef Grillades: Beef Chuck, all-purpose flour, Essence, vegetable oil, onion, celery, bell pepper, garlic, salt, thyme, cayenne pepper, freshly grated black pepper, red wine, low sodium beef broth, diced tomatoes, Worcestershire sauce, unsalted butter, white mushrooms, dried basil, dried oregano, and Madeira. I know that’s a mouthful, but it comes together quickly!
For the Smoked Gouda Grits, I used, low sodium chicken broth, quick (not instant) grits, unsalted butter, and smoked Gouda cheese.
Making the Beef Grillades:
I started by shaking the flour and Essence together in a plastic bag, Then, I added the beef, and gave it a shake to coat the beef. Next, I heated part of the oil in a Dutch Oven over medium heat.
When the oil was hot, I shook the extra flour/Essence from the pieces of beef, and cooked them in batches until both sides were browned, about 3 minutes per side. I made sure not to crowd the pan. While I browned the beef, I added additional vegetable oil as needed.
When the beef was done I transferred it to a plate.
Then, I added the onion, celery, and bell pepper to the Dutch Oven. I cooked the Trinity over medium heat for about 5 minutes, scraping up the browned bits from the bottom of the pan.
Next, I added the garlic, salt, thyme, cayenne pepper, and black pepper to the vegetables. I stirred to combine, and cooked the mixture for about 30 seconds until the garlic was fragrant.
Then, I added 2 tablespoons of the flour/Essence mixture to the vegetables. After I stirred to combine, I cooked the mixture for about 2 minutes.
Next, I added the red wine, and cooked the mixture for several minutes until it was thickened. After that, I added the beef broth, diced tomatoes, and Worcestershire sauce.
When the mixture was bubbly and thickened, I added the browned beef. I stirred to combine everything.
When the mixture was bubbly and thickened, I covered the Dutch Oven, and placed it into a preheated 350° F oven.
Finishing the Beef Grillades:
I cooked the beef for about 2-½ hours, stirring several times, until it was fork tender.
While the beef was cooking, I cooked the mushrooms, basil, and oregano in a little bit of butter over high heat until the mushrooms were browned. Then, I added a bit of Madeira. I continued cooking the mushrooms until all of the liquid had evaporated.
When the beef was fork-tender, I added the mushrooms. I covered the Dutch Oven, and returned it to the 350° F oven for another 20 minutes.
Making the Smoked Gouda Grits:
First, I added the chicken broth to a large saucepan, and brought it to a boil over high heat. Then, I slowly added the grits to the boiling broth. After giving the grits a good stir, I reduced the heat to low, and simmered the grits until they were thick and tender. This took about 30 minutes.
Next, I added the butter and shredded cheese. I stirred the grits until the cheese was melted and the grits were creamy smooth. Talk about good!
Before serving the Beef Grillades with Smoked Gouda Grits, I thinned the Grillades to the perfect consistency with some additional beef broth. It was delicious! Yum!
Beef Grillades and Smoked Gouda Grits
- 2 Tablespoons Emeril's Essence
- ½ cup all-purpose flour
- 1 ½ pounds Beef Chuck, trimmed of fat and cut into 1-inch pieces (about 2-½ pounds untrimmed)
- 3 Tablespoons vegetable oil divided
- 1 large onion chopped (about 2 cups)
- ½ cup chopped celery about 2 large stalks
- ½ cup chopped green bell pepper about ½ bell pepper
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon freshly ground black pepper
- ½ cup dry red wine
- 1 Tablespoon Worcestershire sauce
- 1 ½ cups low sodium beef broth
- 14.5 ounce can diced tomatoes
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons unsalted butter
- 8 ounces button mushrooms wiped clean and sliced
- 1 teaspoon dried basil
- ¼ teaspoon dried oregano
- 2 Tablespoons Madeira
Smoked Gouda Grits
- 2 ¼ cups low sodium chicken broth
- ½ cup quick grits (do not use instant grits)
- ¼ cup unsalted butter
- 1 cup shredded smoked Gouda cheese
- Beef Grillades: Preheat oven to 350° F.
- Place Essence and flour in a plastic bag. Shake to combine. Add cubed beef; shake to coat.
- Heat 2 tablespoons of oil in over medium heat in a Dutch Oven. Add the beef in batches with the excess flour shaken off, making sure not to crowd the pan. Cook beef for about 3 minutes on each side, or until golden brown. Remove beef, and continue cooking until all of the beef is browned. Add additional Tablespoon of vegetable oil as needed.
- Add onion, celery, and bell pepper to Dutch oven. Stir to combine, scraping up browned bits. Cook 5 minutes over medium heat. Add minced garlic, thyme, salt, cayenne pepper, and black pepper. Stir to combine; cook for 30 seconds, or until garlic is fragrant.
- Add two tablespoons of flour/Essence mixture to vegetables. Stir to combine; cook for 2 minutes.
- Add wine; stir until thickened, about 2 minutes. Add beef broth, diced tomatoes, and Worcestershire sauce. Cook until bubbly and thickened. Return beef to Dutch Oven; stir to combine.
- Bring to a simmer; cover and place in preheated oven for 2-½ hours, or until beef is fork tender.
- While beef is cooking, cook mushrooms, oregano, and basil in 2 tablespoons of melted butter over high heat until mushrooms are browned, about 2 minutes. Add Madeira and continue cooking until liquid has evaporated.
- Add mushrooms to beef mixture. Cover and cook an additional 20 minutes in oven. Remove from oven; thin with additional beef broth, and taste and adjust seasonings if necessary. Serve over Smoked Gouda Grits or rice. Yield: 4 servings.
- Smoked Gouda Grits: Bring the chicken broth to a boil in a saucepan over high heat. Slowly add grits to boiling chicken broth, stirring constantly. Reduce heat to low; simmer until the grits are tender and thick, about 30 minutes, stirring occasionally. Add butter and shredded cheese; stir until cheese is melted and grits are creamy and smooth. Yield: 6 servings.