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1
For the stewed beef: Sprinkle the meat with the salt.
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2
In a Dutch oven, brown the stew meat in the olive oil over high heat until browned, about 2 minutes.
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3
Reduce to medium heat and add the garlic, celery, green onions, yellow onions, poblano peppers and bell peppers; saute for 2 to 3 minutes.
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4
Add the chili powder, cumin, crushed red pepper and beef broth, Stir, and then bring to a boil.
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5
Reduce the heat to low and cover the pot.
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6
Let simmer for 2 1/2 to 3 hours.
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7
Keep an eye on the pot as you may need to add more broth or water if it cooks down too much before meat is tender.
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8
It's ready when the meat is fork tender and the liquid has thickened into a stew.
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9
For the creamy cheese grits: Start preparing the grits during the last hour of cooking time.
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10
Heat the olive oil and saute the onions over medium heat, about 5 minutes.
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11
Add the chicken broth, 3 cups water, grits and salt and pepper; stir and bring to a boil.
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12
Next, add the butter.
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13
Reduce the heat and cook on low, about 20 minutes.
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14
Be sure to stir often to prevent clumping.
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15
Add the half-and-half and continue cooking until the grits are tender, 20 to 25 minutes.
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16
Remove from the stove, add the cheeses and stir until smooth and creamy.
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17
Add more half-and-half as needed.
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18
Serve the stewed beef with the grits.
