Grillades and grits delivers rich, savory beef over creamy grits—an ideal choice for family dinners, a hearty breakfast, relaxed afternoons, or a festive Mardi Gras meal.
If there’s a single dish that embodies Southern comfort, it’s grillades and grits (pronounced “gree-yahds”). This classic Louisiana recipe features beef or pork slowly simmered in a flavorful gravy and served over creamy grits or rice. It’s a humble, comforting meal that works equally well for brunch or dinner and pairs beautifully with crusty bread.
This version is straightforward, relying on traditional ingredients and a stovetop method so flavors can deepen with a low, slow simmer. Affordable cuts of beef become tender and luxurious when cooked this way, yielding a satisfying, homey dish.
Recipe at a glance
- Classic Southern comfort with deep, savory notes
- Budget-friendly cut of beef transformed into tender, flavorful grillades
- Make-ahead friendly—flavors improve after resting
- Creamy grits that balance the richness of the gravy
- Great for family meals, holidays, or casual entertaining
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Ingredients you will need
This is a homey, unpretentious recipe that fills the table and warms the kitchen. For New Orleans-style grillades and grits you will need:
See the recipe card below for exact quantities and full ingredient details.
- Beef round steak—an economical cut that becomes tender with low, slow simmering and soaks up the gravy.
- The Holy Trinity: onion, celery, and bell pepper form the aromatic base.
- Flour—for a light thickening and a silky gravy texture.
- Diced tomatoes and broth—add acidity and depth; fresh tomatoes may be used if peeled and diced.
- Red wine (optional)—adds complexity; substitute extra broth if preferred.
- Stone-ground or regular corn grits—creamy grits make a perfect bed for the grillades.
Substitutions and variations
- No wine? Use extra chicken or beef broth instead.
- Want heat? Add a pinch of cayenne or a dash of hot sauce to the gravy.
- Pork option: Use pork shoulder or pork steak in place of beef for a different take.
How to make grillades
Step 1: Heat oil in a large stockpot over medium-high. Cut beef into 2-inch pieces, season with salt and pepper, and brown in batches 1–2 minutes per side. Remove and set aside.
Step 2: Reduce heat to medium. Add onions, celery, bell pepper, and green onions. Sauté until softened, about 8–10 minutes.
Step 3: Stir in minced garlic and cook 1 minute until fragrant.
Step 4: Sprinkle flour over the vegetables, stir to coat, and cook about 1 minute to remove the raw flour taste. Scrape up any browned bits from the pan.
Step 5: Add diced tomatoes with their juices and the broth, stirring to combine.
Step 6: Return the beef to the pot and add bay leaves, mushrooms, and red wine (or extra broth). Bring to a boil, then reduce heat to low. Cover and simmer 1–2 hours, until beef is fork-tender, stirring occasionally. Adjust salt and pepper to taste.
How to make the grits
Step 1: In a large saucepan, combine broth and water. Season with salt and pepper and bring to a gentle boil over medium-high heat.
Step 2: Slowly whisk in the grits. Reduce heat to medium-low, cover, and simmer 30–45 minutes, stirring often, until tender and liquid is absorbed.
Step 3: Remove from heat and stir in butter and cream (or milk). Adjust seasoning. Spoon grits into bowls and top with grillades and plenty of gravy. Serve hot.
Tips for success
- Brown beef in batches to avoid crowding the pot and develop better flavor.
- Stir grits often to prevent sticking or scorching.
- If the gravy becomes too thick, add a splash of broth or water while simmering.
- Taste and season at the end—slow cooking concentrates flavors.
Serving suggestions
Ladle the grillades generously over hot grits. Serve with buttered cornbread, buttermilk biscuits, green beans with ham and potatoes, or collard greens for a full Southern spread. For brunch, a fried egg on top is an excellent addition.
Storage, freezing, and reheating instructions
Storage: Refrigerate grillades and grits separately in airtight containers for 3–4 days.
Freezing: Cool grillades completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator. Grits are best made fresh since freezing can alter texture.
Reheating: Warm grillades gently on the stovetop or in the microwave, adding a splash of broth if needed. Reheat grits over low heat with a little water, milk, or broth to restore creaminess.
Grillades and grits FAQ’s
Eye of round steak is common because it’s lean and economical. Chuck roast or top round also work well when cooked low and slow.
The beef is done when it can be easily separated with a fork. If it’s still firm after an hour, continue simmering and check every 10–15 minutes.
Yes, but the texture will be less creamy than stone-ground grits. Follow package directions for liquid and cooking time if using quick grits.
Yes. White grits cook the same as yellow grits; they’ll be slightly paler but just as creamy.
Absolutely. Brown the beef first and sauté the vegetables and flour on the stovetop, then transfer everything to the slow cooker with tomatoes, broth, mushrooms, bay leaves, and wine (or extra broth). Cook on LOW for 7–8 hours or HIGH for 4–5 hours until fork-tender. Prepare grits separate on the stovetop before serving.
Yes. Use SAUTÉ to brown the beef and cook the vegetables, add flour, tomatoes, broth, mushrooms, bay leaves, and wine, then pressure cook for about 40 minutes with a natural release. Grits can be cooked separately or in a pot-in-pot setup; follow manufacturer guidance for timing and safety when using pot-in-pot.
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- Crescent Roll King Cake
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- Barbecue Shrimp and Grits
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Grillades and Grits
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Ingredients
For the grillades:
- ¼ cup vegetable oil
- 2 pounds beef round steak, cut into 2-inch pieces
- 1 cup chopped onions
- 1 celery rib, sliced
- 1 diced green bell pepper
- ½ cup chopped green onions
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef or chicken broth
- 4 ounces sliced white button mushrooms
- ½ cup dry red wine (optional)
For the grits:
- 1 cup chicken stock
- 2 cups water
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 cup corn grits
- 2 tablespoons butter
- 1 cup heavy cream or whole milk
Instructions
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Heat the vegetable oil in a large stockpot over medium-high heat. Season the beef with salt and pepper and brown in batches for 1–2 minutes per side. Remove beef and set aside.
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Reduce heat to medium. Add onions, celery, bell pepper, and green onions. Stir and sauté until tender, 8–10 minutes.
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Add minced garlic and sauté 1 minute more, stirring frequently.
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Sprinkle flour over the vegetables and stir to coat. Cook 1 minute to remove raw flour flavor.
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Add diced tomatoes with juices and broth, stirring to combine.
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Return beef to the pot with bay leaves, mushrooms, and red wine (or extra broth). Bring to a boil, reduce to low, cover, and simmer 1½–2 hours until beef is fork-tender. Season with salt and pepper.
For the grits:
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Combine chicken stock and water in a saucepan. Season with salt and pepper and bring to a gentle boil.
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Whisk in grits gradually. Reduce heat to medium-low, cover, and simmer—stirring often—until tender and liquid is absorbed, about 30–45 minutes.
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Remove from heat and stir in butter and heavy cream. Adjust seasoning and serve with grillades.
Video
Notes
- Brown beef in batches to build flavor.
- Low-and-slow simmering is key for tender meat.
- Stir occasionally while simmering to prevent sticking.
- Taste and adjust seasoning at the end; flavors concentrate during cooking.
- Stone-ground or regular grits work well; cook times vary by brand.
- Grits thicken as they cool—add a splash of milk, cream, or broth when reheating.
- Grillades often taste better the next day after the flavors meld.