Laila's Stewed Beef With Creamy Cheese Grits
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
45
Spice
40
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
Stew Meat (lean)1 pinch
Salt1 tbsp
Olive Oil6 cloves
Garlic (minced)4 stalks
Celery (diced)1 bunch
Green Onion (chopped)1 tbsp
Chili Powder1 tbsp
Ground Cumin1 tsp
Crushed Red Pepper4 cups
Beef Broth (low-sodium)6 cups
Chicken Broth (low-sodium)4 cups
Grits2 cups
Grated Cheddar1 cup
Jack Cheese (grated)Directions:
1
For the stewed beef: Sprinkle the meat with the salt
2
In a Dutch oven, brown the stew meat in the olive oil over high heat until browned, about 2 minutes
3
Reduce to medium heat and add the garlic, celery, green onions, yellow onions, poblano peppers and bell peppers; saute for 2 to 3 minutes
4
Add the chili powder, cumin, crushed red pepper and beef broth, Stir, and then bring to a boil
5
Reduce the heat to low and cover the pot
6
Let simmer for 2 1/2 to 3 hours
7
Keep an eye on the pot as you may need to add more broth or water if it cooks down too much before meat is tender
8
It's ready when the meat is fork tender and the liquid has thickened into a stew
9
For the creamy cheese grits: Start preparing the grits during the last hour of cooking time
10
Heat the olive oil and saute the onions over medium heat, about 5 minutes
11
Add the chicken broth, 3 cups water, grits and salt and pepper; stir and bring to a boil
12
Next, add the butter
13
Reduce the heat and cook on low, about 20 minutes
14
Be sure to stir often to prevent clumping
15
Add the half-and-half and continue cooking until the grits are tender, 20 to 25 minutes
16
Remove from the stove, add the cheeses and stir until smooth and creamy
17
Add more half-and-half as needed
18
Serve the stewed beef with the grits