Creole Beef Grillades

Prep Time:
25 mins
Total Time:
1 hr 45 mins

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


  • 1 ½ 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

  • ¼ 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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