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"A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping." — Karen Waters
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1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
kosher salt to taste
ground black pepper to taste
1/4 teaspoon garlic powder, or to taste
1/3 cup all-purpose flour
1/2 cup vegetable oil
1 large green bell pepper, chopped
2 onions, chopped
1 cup diced celery
3 large cloves garlic, minced
1/4 cup all-purpose flour
4 cups beef broth
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon salt
1/2 cup chopped fresh parsley leaves
* Percent Daily Values are based on a 2,000 calorie diet.
Grillades
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 455 Calories from Fat: 300
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