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Spicy Stewed Beef with Creamy Cheddar Grits
I realized this dish had earned its keep in my weekly rotation the night I scraped the last of the gravy from the bottom of the bowl. It started as a way to use up a chuck roast that was sitting too long in the fridge, but the result is so rich and deeply flavored that I now make it on purpose for busy weeknights.
Ingredients
Method
- Brown the beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until deeply colored. Remove meat and set aside.
- Sauté aromatics: Reduce heat to medium. Add diced onion to the same pot and cook for 5 minutes until softened. Stir in garlic, tomato paste, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant, scraping up any browned bits from the bottom of the pot.
- Simmer: Return the beef and any accumulated juices to the pot. Add chopped tomatoes (or crushed), beef broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours. The meat is done when it is fork-tender and easily shreds. Internal temperature should reach at least 190°F–205°F for optimal tenderness.
- Prepare grits: While the beef simmers, bring water or milk to a boil in a medium saucepan with salt. Slowly whisk in grits, reduce heat to low, and cook according to package directions (usually 20-30 minutes for stone-ground), stirring frequently to prevent sticking.
- Finish: Once the beef is tender, remove the bay leaf. Whisk in butter until melted. For the grits, stir in shredded cheddar cheese and remaining butter until smooth and creamy. Season both components with additional salt and pepper if needed.
- Serve: Ladle warm grits into bowls and top generously with the spicy stewed beef and its gravy.
Nutrition
Notes
The secret isn't fancy technique; it’s giving the beef enough time to break down until it practically falls apart. I always add a splash of heavy cream at the very end to round out the heat from the cayenne, which keeps the spice bright rather than dull. It’s sturdy enough to stand up to a side of creamy grits without overpowering them.
I like to serve this over stone-ground grits because their slight crunch contrasts beautifully with the tender meat. If you’re short on time, an instant pot works great here too, just reduce the liquid by half and cook on high pressure for 35 minutes. The leftovers actually taste better the next day as the flavors meld even further.
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