Description
Slow Cooker Grillades is a classic Southern comfort food featuring tender beef medallions slow-cooked in a rich, smoky tomato-based gravy infused with Creole spices, vegetables, and aromatics. This hearty and flavorful stew is perfect for an effortless, satisfying meal that showcases authentic Southern flavors with melt-in-your-mouth texture.
Ingredients
Scale
Meat
- 1.5 to 2 pounds beef round steak or chuck, sliced into medallions
- 1/2 cup all-purpose flour (or gluten-free flour/cornstarch as substitute)
Vegetables & Aromatics
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 1 1/2 cups beef broth or stock
- Hot sauce or cayenne pepper to taste (optional)
Seasonings & Herbs
- 2 teaspoons Creole seasoning
- 2 bay leaves
- Salt and black pepper to taste
Optional Add-ins
- Smoked paprika or dash of liquid smoke (for enhanced smoky flavor)
Instructions
- Prepare and Dredge the Meat: Slice the beef round steak into medallions and season them lightly with salt and pepper. Dredge each piece in flour to help create a lovely crust and thicken the sauce during cooking.
- Brown the Meat: Heat a lightly oiled skillet over medium-high heat, then sear the dredged beef medallions just until golden on both sides. This step locks in flavor and improves texture but can be skipped if you’re short on time.
- Sauté Aromatics: In the same pan, add diced onions, bell peppers, celery, and garlic. Cook until softened and fragrant, about 5 minutes. This forms the flavorful base of your grillades gravy.
- Assemble in the Slow Cooker: Transfer the browned meat and sautéed vegetables to the slow cooker. Stir in crushed tomatoes, beef broth, Creole seasoning, bay leaves, and hot sauce if using. Mix everything gently to combine.
- Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The meat should be tender and the sauce thick and rich. Adjust seasoning just before serving.
Notes
- Use quality cuts such as chuck or round steak for best tenderness and flavor after slow cooking.
- Searing the meat is highly recommended to add layers of flavor, though it can be skipped to save time.
- Customize the spice levels by adjusting the amount of Creole seasoning, hot sauce, or cayenne pepper.
- Keep the slow cooker lid closed during cooking to maintain moisture and even temperature.
- Allow the grillades to rest for 10 minutes after cooking to let the flavors meld.
- Substitute gluten-free flour or cornstarch for a gluten-free version.
- Slow cooker grillades freeze well for up to 3 months; thaw in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern, Cajun, Creole
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: slow cooker grillades, Southern comfort food, slow cooked beef stew, Creole stew, tomato gravy, hearty Southern recipe