Paula Deen'S Grillades And Grits - cooking recipe

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 4 cups 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 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

Preparation

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.
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.
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.
Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
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.
Serve over your favorite hot buttered grits.