Grillades

Ingredients

• 2-3 lb chuck eye steak, cubed
• 4 tbs flour
• Salt, pepper, and dry mustard to taste
• 2 large onion, chopped
• 1 bell pepper, chopped
• 2 stalks of celery, chopped
• 1 jalapeño pepper, seeded and chopped
• 3-4 cloves of garlic, minced
• 1 can Rotel tomatoes
• 360 ml beer (12 oz)
• 710 ml Bloody Mary mix (24 oz)
• 1 beef bouillon cube
• 2 tbs Worcestershire sauce
• 2 bay leaves
• 2 tbs bacon grease
• 60 ml apple cider vinegar

Directions

1. Prep & Season: Preheat oven to 325°F. Season cubed chuck steak with salt, pepper, and garlic powder.
2. Brown Meat: Melt bacon drippings over medium-high heat. Brown meat in batches, adding more drippings as necessary. Remove and set aside.
3. Cook Veggies: Add onions, celery, bell pepper, garlic, and jalapenño to pot. Sweat until soft and lightly browned.
4. Add Flour & Liquids: Stir in flour/mustard mixture for 2-3 minutes. Add Rotel tomatoes, Worcestershire, and return beef.
5. Build Stew: Add beer, bouillon cube, bay leaves, and enough Bloody Mary mix to cover meat. Bring to a boil.
6. Oven Cook: Cover and transfer to oven. Cook 2 hours or until meat is tender and falling apart.
7. Finish & Serve: Stir in apple cider vinegar. Serve over grits with eggs and toast for breakfast, or over rice/noodles for lunch or dinner.