Home » All-day Sunday » Stewed Beef with a kick, alongside Creamy Cheese Grits

Stewed Beef with a kick, alongside Creamy Cheese Grits

I had originally seen this recipe on The Pioneer Woman‘s blog, but as usual there were a few things I didn’t like so I changed a bunch.  I grew up eating grits for dinner (now what is a grit you ask, click here for the southern girl’s explanation), but as I got older, I realized that grits are so good, why restrict yourself just to dinner? That’s like limiting wine and cocktails to happy hour? Nonsense!

photo 2, beef

photo 1, beef

Stewed Beef with a kick, alongside Creamy Cheese Grits

2 tbsp butter
2tbsp olive oil
1 lbs stew beef
1/2 can chipolte peppers in adobo sauce
3c beef broth
3 cloves garlic, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2c red wine, dry wine (Cabernet Sauvignon)
onion powder
garlic powder


2 c grits
1 c mozzarella cheese
1/2 c half and half

1.  Heat a dutch oven on the stove on medium heat, add butter, olive oil and beef cubes.  Stir the beef until the butter melts and the olive oil fully coats the beef.  Using a wooden spoon, pick up the beef stuck to the bottom of the pot, stir the beef until it is browned on all sides.

2. Sprinkle the beef with garlic powder, onion powder and pepper.  (Since you are going to use beef broth, its best you wait until the end to add the salt.)  Add the chipolte peppers to the same pot, and stir until they fully cover the beef.  (The peppers will make the beef spicy, so if you want to make it less spicy add less peppers… more spicy add more peppers.)

3. Pour 2 cups of beef broth over the beef cubes, and bring the pot to a boil.  Once at a boil, reduce pot to low, and cover.  Cook for approximately 2-3 hours.  Lightly shred the beef and peppers, and add salt to taste.  Simultaneously, in a separate pan sauté the chopped onions  and bell peppers with olive oil for approximately 10 minutes, add garlic and sauté for another 3 minutes.

4. Once the beef is soft, using a slotted spoon, remove from the beef from the pot and add it to pan with garlic and onions. Sauté until the juices are evaporated.

5. Turn the dutch oven onto med-high heat, and add 1/2c red wine to the beef juices, and cook until reduced by half.

Now on to the Grits…


Cheesy Grits

1. Cook 1c of grits as directed on the package.

2. Once the grits are completed, add the mozzarella cheese, and half and half.

3. Serve the dish with the grits on the bottom, beef on top, and then lay the sauce over the beef.  Enjoy!


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