Name: Grillades
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Boneless beef chuck roast, cut into 1-inch cubes - 1 (3 pound); Kosher salt to taste - 1 (3 pound); Ground black pepper to taste - 1 (3 pound); Garlic powder, or to taste - ¼ teaspoon; All-purpose flour - ⅓ cup; Vegetable oil - ½ cup; Green bell pepper, chopped - 1 large; Onions, chopped - 2; Diced celery - 1 cup; Garlic, minced - 3 large cloves; All-purpose flour - ¼ cup; Beef broth - 4 cups; Bay leaves - 3; Dried thyme - 1 teaspoon; Hot sauce - 2 tablespoons; Worcestershire sauce - 1 tablespoon; Dried basil - 1 teaspoon; Diced tomatoes with green chile peppers (such as RO*TEL®) - 2 (10 ounce) cans; Salt - 1 teaspoon; Chopped fresh parsley leaves - ½ cup

Ingredients for - Grillades

1. Boneless beef chuck roast, cut into 1-inch cubes 1 (3 pound)

2. Kosher salt to taste 1 (3 pound)

3. Ground black pepper to taste 1 (3 pound)

4. Garlic powder, or to taste ¼ teaspoon

5. All-purpose flour ⅓ cup

6. Vegetable oil ½ cup

7. Green bell pepper, chopped 1 large

8. Onions, chopped 2

9. Diced celery 1 cup

10. Garlic, minced 3 large cloves

11. All-purpose flour ¼ cup

12. Beef broth 4 cups

13. Bay leaves 3

14. Dried thyme 1 teaspoon

15. Hot sauce 2 tablespoons

16. Worcestershire sauce 1 tablespoon

17. Dried basil 1 teaspoon

18. Diced tomatoes with green chile peppers (such as RO*TEL®) 2 (10 ounce) cans

19. Salt 1 teaspoon

20. Chopped fresh parsley leaves ½ cup

How to cook deliciously - Grillades

1 . Stage

Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.

2 . Stage

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

3 . Stage

Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.

4 . Stage

Remove beef with slotted spoon; transfer to a bowl.

5 . Stage

Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.

6 . Stage

Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.

7 . Stage

Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.

8 . Stage

Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.

9 . Stage

Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.

10 . Stage

Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.