Paula Deen's Grillades and Grits

Ingredients

• 4 tablespoons add carrot and onion to bacon fat . cook 
• 3  bay leaves 
• 4 cups beef broth 
• 1 large bell pepper chopped
• 8 servings pepper black
• 1 cup celery diced
• 3 lb beef chuck cut into 1-inch pieces
• 4 tablespoons cooking oil 
• 1 teaspoon basil dried
• 1 teaspoon thyme dried
• 0.3 cup flour all-purpose
• 0.3 cup flour all-purpose
• 0.5 cup parsley fresh chopped
• 3 large garlic clove minced
• 8 servings garlic powder 
• 2 tablespoons hot sauce (recommended ( Texas Pete)
• 8 servings kosher salt 
• 2 medium onion chopped
• 1 teaspoon salt 
• 10 ounce stewed tomatoes hot (recommended ( Ro-Tel)
• 5 medium tomatoes fresh peeled quartered
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• slotted spoon
• dutch oven

Directions

1. Season beef with kosher salt, black pepper and garlic powder.Dust beef with about 1/3 cup flour and toss lightly.Spray a cast iron Dutch oven with cooking spray.
2. 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).Brown meat in hot fat and remove to a large bowl using a slotted spoon.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.
3. Add or take away to total 3 tablespoons of fat to make your roux.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.Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
4. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
5. Add fresh tomatoes and 1 can extra hot tomatoes.Simmer for about 1 hour and 15 minutes, stirring occasionally.Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
6. Serve over your favorite hot buttered grits.