Southern Comfort

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Will leaves VERY soon and I am slowly coming to grips with it all.  We have and will eat out a lot before he leaves so my posting has been a little slow.  I will cook one more time before he heads off to Chicago and he had one request…… Julia Child’s Beef Bourguignon from the movie Julie & Julia (which btw you HAVE to watch if you haven’t seen it yet).  Well if you’re inclined, take a look at the recipe and you will understand that I did not want to spend my last day with my husband cooking for close to 8 hours and trying to figure out what lardons were???? So The Pioneer Woman came to my rescue again and had a southern/more friendly version of what I would consider a good slow cooked beef dinner.  Did I mention Grits were involved? ….. I KNOW!! Needless to say this is the new meal I will cook this weekend, enjoy!

 

Spicy Stewed Beef with Creamy Cheddar Grits 

  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • 3 pounds Stew Meat Or Diced Chuck Roast
  • 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
  • 4 cups Low-sodium Beef Broth, More If Needed
  • 5 cloves Minced Garlic
  • 1 Tablespoon Cumin
  • 2 teaspoons Chili Powder
  • 1 whole Onion, Diced
  • 1 whole Red Bell Pepper
  • 3 whole Chilies (any Variety, Hot Or Mild)
  • 4 cups Stone Ground Grits
  • 6 cups Low Sodium Chicken (or Beef) Broth
  • 3 cups Water
  • 2 cups Half-and-half
  • 2 cups Grated Cheddar Cheese

 

Preparation:

To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)

 

In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.

 

Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.

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