Spicy Beef over Cheesy Grits

Olive Oil

3 lbs chuck roast

4 stalks celery, chopped

1 yellow onion, diced

1 poblano pepper, diced

6 cloves garlic, minced

1 TBSP Fiesta ground comino

1 TBSP chili powder

1/3 cup red wine

4 cups beef broth

Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in olive oil over high heat. Reduce to medium heat. Add celery, onion poblano, red pepper and red wine. Cook for 5 minutes. Add spices and beef broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 3 hours. Beeff is ready when meat is fork tender. 

Cook grits according to package directions. Once grits start to thicken, add 1 cup sharp cheddar cheese and a half stick of butter. Add S&P to taste.  Whisk together.

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