Grillades and Grits Recipe

This hearty Grillades and Grits recipe is a classic comfort food featuring tender beef simmered with bell peppers, onions, celery, tomatoes, and Creole seasoning. Served over creamy, cheesy grits, this flavorful meal is rich, comforting, and perfect for a family dinner. The grillades can be made with stew beef, chuck roast, or your favorite cut of beef and can be prepared on the stovetop, in the oven, or in a slow cooker. With simple ingredients and plenty of bold Creole flavor, this easy Grillades and Grits recipe makes a satisfying meal for any night of the week.

Grillades and Grits

This hearty Grillades and Grits recipe is a classic comfort food featuring tender beef simmered with bell peppers, onions, celery, tomatoes, and Creole seasoning. Served over creamy, cheesy grits, this flavorful meal is rich, comforting, and perfect for a family dinner.

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Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2-2.5 lbs beef, cut into medallions or chunks – stew beef, chuck roast, or any cut you prefer
• 2 bell peppers chopped
• 1 large onion chopped
• 2 celery stalks chopped
• 28 oz can diced tomatoes
• 1-2 tbsp Tony Chachere’s or your favorite creole seasoning
• 2 tsp Worcestershire sauce
• ¼ cup flour
• 15 oz can beef broth
• 1 ½ cups quick cooking grits
• 6 cups water or milk
• 2 cups shredded cheese of choice – pepperjack, cheddar, smoked gouda

Equipment

• 1 Slow Cooker optional

Method

 

1. In a large dutch oven, drizzle a couple tablespoons of oil over medium high heat. Sear and brown the beef, and then add in the bell peppers, onion, and celery.

   Cook until onions are almost translucent. Season with creole seasoning to taste, and the Worcestershire sauce.
2. Sprinkle the flour over the top of this, stirring well to coat the beef and vegetables. Slowly pour in the beef broth and stir to combine. Add in the tomatoes and bring to a boil.

   Reduce to a simmer, and simmer on low on the stove top or slow cook in the oven at 300 degrees for at least an hour, until the beef and vegetables soften to your liking.
3. When you are almost ready to serve, make the grits. Bring the water or milk to a boil (careful if using milk- it boils over quickly but makes very creamy grits), and whisk in the grits, whisking out lumps as you pour them in. Keep at a very low boil/simmer, and season with salt and pepper to taste. When they’ve thickened to your desired consistency, stir in the shredded cheese.

   To serve, put a helping of grits into a bowl, then ladle the grillades over top.
This recipe easily adapts to a slow cooker- just add all of the grillade ingredients to the slow cooker, minus the oil for searing. Cook on high for 4-6 hours or until tender, and then make grits as instructed.