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!
Course: Main Course
Cuisine: Mardi Gras, New Orleans, Southern
1 1/2poundsBeef Chuck, trimmed of fat and cut into 1-inch pieces (about 2-1/2 pounds untrimmed)
1large onionchopped (about 2 cups)
1/2cupchopped celeryabout 2 large stalks
1/2cupchopped green bell pepperabout 1/2 bell pepper
1/8teaspoonfreshly ground black pepper
1/2cupdry red wine
1 1/2cupslow sodium beef broth
14.5ouncecan diced tomatoes
8ouncesbutton mushroomswiped clean and sliced
Smoked Gouda Grits
2 1/4cupslow sodium chicken broth
1/2cupquick grits (do not use instant grits)
1cupshredded 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 2-1/2 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.
Beef Grillades and Smoked Gouda Grits
Amount Per Serving
Calories 651Calories from Fat 378
% Daily Value*
Total Fat 42g65%
Saturated Fat 24g120%
Total Carbohydrates 29g10%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.