Paula Deen's Grillades and Grits

Ingredients

• 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 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, peeled and quartered 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

Directions

1. 1

   Season beef with kosher salt, black pepper and garlic powder.

2. 2

   Dust beef with about 1/3 cup flour and toss lightly.

3. 3

   Spray a cast iron Dutch oven with cooking spray.

4. 4

   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).

5. 5

   Brown meat in hot fat and remove to a large bowl using a slotted spoon.

6. 6

   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.

7. 7

   Add or take away to total 3 tablespoons of fat to make your roux.

8. 8

   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.

9. 9

   Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.

10. 10

    Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.

11. 11

    Add fresh tomatoes and 1 can extra hot tomatoes.

12. 12

    Simmer for about 1 hour and 15 minutes, stirring occasionally.

13. 13

    Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.

14. 14

    Serve over your favorite hot buttered grits.