- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne
- 1 tablespoon salt
- 1 1/2 pounds sliced beef top round, cut into roughly 3-inch pieces
- and then pounded to 1/8-inch thickness
- 1/2 cup all- purpose flour
- 1/4 cup plus 2 tablespoons
- vegetable oil
- 1 tablespoon unsalted butter
- 2 cups small-diced onion
- 1 cup small-diced red bell pepper
- 1 cup small-diced celery
- 2 tablespoons minced shallot
- 1 tablespoon minced garlic
- 5 bay leaves
- 1/4 teaspoon dried thyme leaves, crumbled between your fingers
- 1/4 teaspoon dried oregano leaves, crumbled between your fingers
- 1/4 teaspoon dried basil leaves, crumbled between your fingers
- 1 1/2 cups peeled, seeded, and chopped tomato
- 1/2 cup dry red wine
- 2 cups beef stock or canned low-sodium beef broth
- Stone-Ground Grits , for serving 
- 1/4 cup chopped green onion, for garnish
- 2 tablespoons chopped fresh parsley leaves, for garnish
Preheat the oven to 325°F.
Combine the black pepper, cayenne, and 2 teaspoons of the salt in a small bowl and stir to blend. Season the pieces of beef evenly on both sides with the salt mixture. Place the flour in a shallow bowl or plastic bag and lightly dredge the beef in the flour, shaking to remove any excess.
In a large Dutch oven, heat 1/4 cup of the oil over medium-high heat. When the oil is smoking hot, add the meat in batches and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining meat.
Add the remaining 2 tablespoons of oil and the butter to the pan. When the butter has melted, add the onion, bell pepper, and celery to the pan and cook, scraping the bottom and sides to loosen any browned bits, until the vegetables are softened, about 4 minutes. Add the shallot and garlic and cook until fragrant, 30 seconds. Add the bay leaves, dried herbs, and tomato and cook until the tomato begins to give up its liquid, about 4 minutes. Stir in the wine, stock, and remaining 1 teaspoon salt and bring to a boil. Return the beef to the pan, cover, and transfer to the oven. Cook until the grillades are fork-tender, stirring occasionally, about 2 hours. Remove the bay leaves.
Serve over the grits, garnished with the green onions and parsley.