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Creole Beef Grillades


This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 1 1/2 pounds eye of round steak
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 can (14 ounces) tomato sauce
  • 4 dried bay leaves
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley


  1. Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.

  2. Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.

  3. Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.

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