Best 2 Lailas Stewed Beef With Creamy Cheese Grits Recipes

Indulge in a culinary journey with Laila's Stewed Beef with Creamy Cheese Grits, a delectable dish that harmonizes the richness of stewed beef with the creamy comfort of cheese grits. This hearty and flavorful main course promises an explosion of textures and flavors that will tantalize your taste buds. Alongside this divine entrée, you'll also discover a collection of enticing recipes, including the velvety and indulgent Creamy Cheese Grits, the aromatic and tantalizing Stewed Beef, and the refreshing and zesty Pickled Cucumbers. Embark on this culinary adventure and treat your palate to a symphony of flavors.

Let's cook with our recipes!

CHEESE GRITS

Cheese Grits image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 cups water
1 2 cup white grits, not instant
1 tablespoon salt
1 cup shredded cheddar cheese

Steps:

Heat water to a boil and gradually stir in grits. Add salt and reduce heat to low. Cook stirring constantly until tender about 10 minutes. Grits should be thick and not runny. Stir in cheese and serve warm.

SPICY STEWED BEEF

Spicy Stewed Beef image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
3 pounds beef stew meat or chopped chuck roast
1 tablespoon ground cumin
2 teaspoons ground chili powder
5 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups low-sodium beef broth, plus more if needed
One 7-ounce can chipotle peppers in adobo sauce
2 green onions, thinly sliced
Pimiento Cheese and Bacon Grits, recipe follows, for serving, optional
5 slices thick-cut bacon
1 1/2 cups stone-ground grits
2 teaspoons kosher salt
1 cup half-and-half
Two 4-ounce jars diced pimientos, drained
4 ounces cream cheese, softened
2 cups grated sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper

Steps:

In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

Tips:

For the best flavor, use a well-marbled cut of beef, such as chuck roast or short ribs.
Brown the beef in batches to prevent overcrowding and ensure even cooking.
Use a good quality beef broth for the stewing liquid. You can also use chicken broth or vegetable broth, but beef broth will give the stew a richer flavor.
Add plenty of vegetables to the stew, such as carrots, celery, onions, and potatoes. You can also add other vegetables, such as green beans, peas, or corn.
Season the stew with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the stew over creamy cheese grits or mashed potatoes.

Conclusion:

Laila's Stewed Beef with Creamy Cheese Grits is a delicious and comforting dish that is perfect for a cold winter day. The beef is stewed until it is fall-apart tender, and the vegetables are cooked to perfection. The creamy cheese grits add a rich and creamy flavor to the stew, and the cornbread crumbles add a bit of texture. This dish is sure to be a hit with your family and friends.

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