Ingredients
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1 teaspoon salt
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1 (3 lb) chuck roast, cut into 1-inch pieces
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kosher salt
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black pepper
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garlic powder
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cooking spray
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1/3 cup all-purpose flour, plus
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1/4 cup all-purpose flour
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4 tablespoons bacon grease
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4 tablespoons cooking oil
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1 large bell pepper, chopped
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1 cup diced celery
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3 large garlic cloves, minced
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4 cups beef broth or 4 cups water
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3 bay leaves
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1 teaspoon dried thyme
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2 tablespoons hot sauce (recommended ( Texas Pete)
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1 tablespoon Worcestershire sauce
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1 teaspoon dried basil
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5 medium fresh tomatoes or 4 large fresh tomatoes, peeled and quartered
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1 (10 ounce) can extra hot stewed tomatoes (recommended ( Ro-Tel)
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1/2 cup chopped fresh parsley leaves
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2 medium onions, chopped
Instructions
- 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.