Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boneless beef chuck - cut 1/2 cup 31g / 1.1oz All-purpose flour

  2. 1/4 cup 59ml Vegetable oil

  3. 2 cups 125g / 4.4oz Chopped yellow onions

  4. 2 Carrots - peeled, and Cut into 1" pieces

  5. 1/2 Turnip - chopped

  6. 3/4 teaspoon 3.8ml Salt

  7. 1 tablespoon 15ml Chopped garlic

  8. 2 tablespoons 30ml Tomato paste

  9. 2 Bay leaves

  10. 2 sections Fresh thyme

  11. 1 cup 62g / 2 1/5oz Roughly-chopped seeded plum tomatoes

  12. 8 oz 227g Button mushrooms - wiped clean, And quartered

  13. 2 cups 474ml Dry red wine

  14. 3 cups 711ml Reduced beef or chicken stock

  15. 1 lb 454g / 16oz Baking potatoes, like russets - peeled, and Cut into 1" cubes

  16. 1 cup 237ml Green peas

  17. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley Fresh chives - garnish Chopped chives - garnish Cheesy Fried Grits

  18. 1 teaspoon 5ml Unsalted butter

  19. 5 cups 1185ml Water

  20. 1 teaspoon 5ml Salt

  21. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  22. 1 cup 237ml Old fashioned grits

  23. 1 cup 237ml Grated white cheddar

  24. 3 tablespoons 45ml Chopped green onions (scallions)

  25. 1/2 teaspoon 2 1/2ml Minced garlic

  26. 1 1/4 cups 78g / 2.8oz All-purpose flour

  27. 1 tablespoon 15ml Essence

  28. 2 tablespoons 30ml Eggs (large)

  29. 1/2 cup 118ml Whole milk

  30. 1/2 cup 118ml Vegetable oil - (to 1) - for pan frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the meat in a dish and season with 2 teaspoons of the Essence. Combine the flour with the remaining teaspoon of Essence. Dredge the meat in the flour to lightly coat, shaking to remove any excess. In a large pot, heat the oil over medium-high heat. Add the meat in batches and cook, stirring until evenly browned. As the meat browns, remove to a plate. Add the onions, carrots, and turnip, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and cook until brown, about 2 minutes. Add the bay leaves, thyme, and tomatoes, and cook for 1 minute. Add the mushrooms and cook, stirring, for 2 minutes. Add the wine and stir to deglaze the pan. Add the stock and potatoes and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours. Add the peas to the stew during the last 5 minutes of cooking time. Remove from the heat and discard the bay leaves and thyme stems. Add the parsley and stir to combine. Arrange the fried grit squares in shallow bowls and ladle the stew over the grits. Garnish with chopped chives and fresh chive stems. For the Cheesy Fried Grits: Grease an 8- by 8-inch baking sheet with the butter and set aside. In a large, heavy saucepan, bring the water to a boil. Slowly add the grits, salt and pepper, whisking constantly. Bring to a boil, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally. Remove from the heat, add the cheese, green onions, and garlic, and adjust the seasoning to taste. Turn out the mixture onto the prepared baking sheet and using an offset cake spreader or rubber spatula, spread evenly across the bottom. Refrigerate until completely cooled and firm, at least 1 hour. Cut the grits into squares and refrigerate until ready to work. In a large, heavy skillet or saute pan, heat 1/2 cup of the oil to 350 degrees. Combine the flour and Essence in a shallow dish. Combine the eggs and milk in another shallow dish, whisking to combine. Dredge the squares in the seasoned flour, dip into the egg wash, and then back into the flour, 1 at a time. Fry in batches, turning, until golden brown, 2 to 3 minutes, adding more oil as necessary. Remove with a slotted spoon and drain on paper towels. Season fried grits lightly with Essence. This recipe yields 6 servings.


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