- 2
Ingredients
- Meat:
- 1/2 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1-1/2 lbs top round steak, cut into 3-inch pieces
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 c chopped celery
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/4 tsp dried basil
- 2 bay leaves
- 2 c beef broth
- 1/2 c red wine
- Cheese Grits:
- 2 c low-sodium chicken broth
- 1 clove garlic, minced
- 1/2 c old-fashioned grits
- 3/4 c shredded sharp Cheddar cheese
- 2 Tbsp butter
- 1/8 tsp ground red pepper
Preparation
Step 1
Meat:
In a shallow dish, combine flour, salt and pepper. Add steak, tossing gently to coat.
In a medium Dutch oven, heat oil over medium-high heat. Add steak, and cook for 5-6 minutes, or until browned. Remove from pan and set aside.
Add onion, bell pepper, celery, garlic, thyme, basil and bay leaves. Cook for 5-6 minutes, stirring frequently or until vegetables are tender.
Return beef to pan; stir in beef broth and wine. Bring to a boil; cover, reduce heat and simmer for 1 hour, or until beef is tender.
Uncover and simmer for 30 minutes longer.
Remove and discard bay leaves. Serve over Cheese Grits. Garnish with green onions, if desired.
Cheese Grits:
In a medium saucepan, combine broth and garlic. Bring to a boil over medium-high heat. Slowly stir in grits; reduce heat to low, and cook until grits are tender, stirring constantly, about 15 minutes. Remove from heat, and stir in cheese, butter and pepper.
Makes 2-4 servings.
For easy cleanup, the flour, salt and pepper can be combined in a resealable plastic bag. Add steak, seal bag and shake to coat meat with flour mixture.