TomFreeland's Notes:
Expand1.5 pounds round of beef Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon chopped fresh thyme Ask a question about this ingredient
1 teaspoon ground black pepper Ask a question about this ingredient
1 tablespoon chopped garlic Ask a question about this ingredient
1/8 teaspoon cayene Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
2 tablespoons cooking oil Ask a question about this ingredient
1 cup chopped onion Ask a question about this ingredient
1/2 cup chopped bell pepper Ask a question about this ingredient
1/2 cup chopped celery Ask a question about this ingredient
1 cup chicken stock (may need slightly more) Ask a question about this ingredient
1 cup roughly chopped canned Italian tomatoes with juice Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 cup white grits Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Trim the beef and cut into about 2-3 inch squares, set on a plastic wrap, cover with the wrap, and pound thin.
Ask a question about this stepMix together the salt, thyme, black pepper, garlic, cayenne and flour, then toss the meat in it to coat thoroughly.
Ask a question about this stepHeat the oil in a cast iron dutch oven or a similar pan until it is quite hot. Add the meat/seasoned flour (including what is loose in the bowl) and cook until browned on both sides. Remove the meat to a dish.
Ask a question about this stepIf there isn't enough oil in the dutch oven to sweat the onions, add a little. Put the onions in and sweat until soft, then add the bell pepper and celery and cook until it is soft. You might need to turn the heat down slightly; you do not want to brown the vegetables, but you want to thoroughly soften them.
Ask a question about this stepAdd the tomatoes and stock to the dutch oven and bring to a simmer. Return the meat to the dutch oven and cook at a simmer for 50 minutes to an hour, stirring occasionally, uncovered. Add additional stock if it gets too dry. There will be a moment when the liquid transforms from vegetables and stock to gravy; that, and when the meat is tender, is when it is done.
Ask a question about this stepMeanwhile, when you have about forty minutes to go on the meat and gravy, put the 2 cups of water along with a large pinch of salt in a saucepan and bring to a simmer. Slowly add the grits stirring constantly and bring to a simmer and cook for a half hour, until soft and done. You might need a small amount of additional water.
Ask a question about this stepWhen the meat is tender and the liquid is gravy-like, taste for salt and pepper. Serve over the cooked grits.
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