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1
Season beef with kosher salt, black pepper and garlic powder.
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2
Dust beef with about 1/3 cup flour and toss lightly.
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3
Spray a cast iron Dutch oven with cooking spray.
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4
Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
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5
Brown meat in hot fat and remove to a large bowl using a slotted spoon.
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6
Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
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7
Add or take away to total 3 tablespoons of fat to make your roux.
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8
To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
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9
Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
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10
Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
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11
Add fresh tomatoes and 1 can extra hot tomatoes.
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12
Simmer for about 1 hour and 15 minutes, stirring occasionally.
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13
Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
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14
Serve over your favorite hot buttered grits.
