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Beef Grillades with Mushrooms and Creamy Cheese Grits

Savor the flavors of tender beef in a rich mushroom gravy served over creamy cheese grits—perfect for any occasion!
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Beef Grillades
  • 2 lbs beef round or chuck, sliced into thick chunks Use your preferred cut of beef.
  • Salt and pepper, to taste
  • 2 tablespoons olive oil For browning the beef.
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced Your choice—button, shiitake, or cremini.
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
For the Creamy Cheese Grits
  • 1 cup grits (not instant!) Regular grits for better texture.
  • 4 cups water For cooking grits.
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons butter For creamy texture.
  • Salt and pepper, to taste

Method
 

Preparation
  1. Season your beef chunks generously with salt and pepper.
  2. In a large skillet or Dutch oven, heat the olive oil over medium heat.
  3. Brown the beef pieces in batches until nicely browned on all sides. Transfer them to a plate.
Sautéing the Vegetables
  1. In the same skillet, sauté the diced onion and minced garlic until softened and fragrant—about 2-3 minutes.
  2. Add the sliced mushrooms and cook until tender, about 4-5 minutes.
Cooking the Beef Grillades
  1. Return the beef to the skillet and pour in the beef broth.
  2. Add Worcestershire sauce and thyme. Bring to a simmer, cover, and reduce heat.
  3. Let it simmer for about 1.5 to 2 hours or until the beef is fork-tender.
Making the Grits
  1. In a large saucepan, bring 4 cups of water to a boil.
  2. Stir in the grits and a pinch of salt, then reduce to low heat.
  3. Cook for about 20-25 minutes, stirring occasionally.
  4. Once creamy and thick, stir in butter and shredded cheddar until melted.
Serving
  1. Scoop cheesy grits onto a plate and top with the succulent beef and mushrooms.
  2. Drizzle with the mushroom gravy and serve immediately.

Notes

For variations, swap grits with mashed potatoes or polenta. Make the beef the night before to save time. Leftovers can be stored in an airtight container for a few days.