Why You’ll Love This Recipe
I love a dinner that feels like a warm hug, and this one delivers. Browned beef and fresh rosemary make a rich, fragrant gravy, the peas add a pop of sweetness and color, and a bowl of creamy grits underneath soaks up every drop. Here’s why I think you’ll love it:
- Pure comfort. Creamy grits and savory beef gravy are a combination that’s hard to beat.
- Weeknight friendly. Everything cooks in two pots in under an hour.
- Budget-smart. A little beef goes a long way when it’s served over grits.
- Easy to adapt. Swap the cheese, the herbs, or the vegetables based on what you have.
Ingredients
For the rosemary beef and peas:
- 1½ lbs (680 g) beef sirloin or chuck, cut into ½-inch cubes (or 1 lb / 450 g ground beef)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp tomato paste
- ½ cup (120 ml) dry red wine (or extra broth)
- 1½ cups (360 ml) beef broth
- 1 tsp Worcestershire sauce
- 1½ cups (200 g) frozen green peas
- 1 tbsp butter
- 1 tsp lemon juice (optional)
For the grits:
- 1 cup (160 g) stone-ground or old-fashioned grits (not instant)
- 4 cups (960 ml) water or chicken broth, or a mix
- ½ tsp kosher salt
- 2 tbsp butter
- ½ cup (55 g) shredded sharp cheddar or Parmesan
- ¼ cup (60 ml) milk or heavy cream, if needed
- Freshly ground black pepper
For serving:
- Fresh rosemary sprigs or chopped parsley
- Hot sauce (optional)
Directions
- Season the beef. Pat the beef dry and toss it with the salt, pepper, and flour until lightly coated.
- Brown the beef. Heat the olive oil in a large, deep skillet over medium-high heat. Add the beef in a single layer and cook for 5 to 6 minutes, turning occasionally, until browned. I work in two batches so the meat sears instead of steams. Transfer to a plate.
- Start the grits. While the beef cooks, bring the water and salt to a boil in a medium saucepan. Slowly whisk in the grits, then reduce the heat to low, cover, and cook for 25 to 30 minutes, stirring every 5 minutes or so, until thick and creamy.
- Build the gravy base. In the same skillet, cook the onion for 3 to 4 minutes until softened. Add the garlic, rosemary, and tomato paste and cook for 1 minute.
- Deglaze. Pour in the wine and scrape up the browned bits. Simmer for 2 minutes.
- Simmer. Add the broth and Worcestershire, then return the beef and any juices to the pan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the beef is tender and the gravy has thickened.
- Add the peas. Stir in the peas and cook for 3 to 4 minutes, until bright green and heated through. Stir in the butter and the lemon juice, if using, and taste for seasoning.
- Finish the grits. Stir the butter and cheese into the grits until melted. Loosen with a splash of milk if they’re too thick, and season with pepper.
- Serve. Spoon the grits into shallow bowls, top with the rosemary beef and peas, and garnish with fresh rosemary and a dash of hot sauce, if you like.
Servings and Timing
- Servings: 4 to 6
- Prep time: 15 minutes
- Cook time: 35 to 40 minutes
- Total time: about 55 minutes
Variations
- Mushroom boost: Add 8 ounces of sliced cremini mushrooms with the onion.
- Ground beef shortcut: Brown 1 pound of ground beef and skip the long simmer. Just let it bubble with the broth for 10 minutes.
- Smoky grits: Use smoked Gouda or add a pinch of smoked paprika.
- Shrimp and grits twist: Swap the beef for sautéed shrimp, and cook the rosemary gravy for only 5 minutes.
- Dairy-free: Cook the grits in broth and finish with olive oil instead of butter and cheese.
- Extra veggies: Stir in a handful of baby spinach along with the peas.
Storage/Reheating
- Refrigerator: Store the beef and grits in separate airtight containers for up to 4 days.
- Freezer: The beef and gravy freeze well for up to 3 months. I don’t freeze the grits, since the texture turns grainy.
- Reheating: Warm the beef in a covered saucepan over medium-low heat with a splash of broth. For the grits, add milk or water and whisk over low heat until creamy again. They firm up a lot in the fridge.
- Leftover idea: I like to chill leftover grits, slice them, and pan-fry them until crisp, then top with the beef.
FAQs
What kind of grits should I use?
I prefer stone-ground or old-fashioned grits for their texture and corn flavor. Quick grits work when you’re short on time, but cook them according to the package. Instant grits turn out gluey, so I avoid them here.
Why are my grits lumpy?
Usually the grits went into the water too fast. Pour them in slowly while whisking constantly, and keep stirring for the first minute.
Can I use frozen peas straight from the freezer?
Yes. Add them directly to the hot gravy. There’s no need to thaw, and they stay brighter and sweeter that way.
Can I make this in a slow cooker?
Yes. Sear the beef, then cook it with the onion, garlic, rosemary, tomato paste, and broth on low for 6 to 8 hours. Stir in the peas for the last 15 minutes.
My gravy is too thin. How do I thicken it?
I simmer it uncovered for a few more minutes. You can also whisk 1 teaspoon of cornstarch into 1 tablespoon of cold water and stir it in.
Can I use dried rosemary?
Yes, but use only about 1 teaspoon, since dried rosemary is more concentrated. I crush it between my fingers before adding it to wake up the flavor.
Conclusion
Rosemary Beef & Peas Over Grits is the kind of supper I make when I want something comforting without a lot of fuss. Savory beef, bright peas, and a fragrant rosemary gravy over creamy grits is a combination that feels both homey and special. I hope it earns a spot on your table. If you make it, I’d love to hear how it turned out!
Print
This rosemary beef and peas over grits is a comforting, Southern-style dinner of tender, herb-scented beef and sweet green peas spooned over creamy, cheesy stone-ground grits. A quick pan gravy with fresh rosemary and garlic ties everything together in one rich, savory sauce. It’s a cozy, budget-friendly skillet meal ready in about 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: undefined
- Category: undefined
- Method: Stovetop
- Cuisine: American (Southern)
Ingredients
- 1 1/2 lbs (680 g) beef sirloin or beef stew meat, cut into 1/2-inch pieces
- 1 1/2 teaspoons kosher salt, divided, plus more for the grits
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon fresh rosemary, finely chopped, plus sprigs for garnish
- 1 1/2 cups (360 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups (210 g) frozen green peas
- 1 tablespoon unsalted butter
- For the grits: 4 cups (960 ml) water or chicken broth
- For the grits: 1 cup (160 g) stone-ground or old-fashioned grits
- For the grits: 2 tablespoons unsalted butter
- For the grits: 3/4 cup (85 g) shredded sharp cheddar cheese
- For the grits: 1/4 cup (60 ml) heavy cream or whole milk
Instructions
- Pat the beef dry and toss with 1 teaspoon of the salt, the pepper, and the flour until evenly coated.
- Bring the water or broth for the grits and 1/2 teaspoon salt to a boil in a medium saucepan. Slowly whisk in the grits, reduce the heat to low, cover, and cook for 20 to 25 minutes, stirring every 5 minutes, until thick and creamy.
- While the grits cook, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add half the beef in a single layer and sear for 2 to 3 minutes, until browned. Transfer to a plate and repeat with the remaining oil and beef.
- Reduce the heat to medium. Add the onion to the skillet and cook for 3 to 4 minutes, until softened. Stir in the garlic, tomato paste, and rosemary and cook for 1 minute until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pan. Return the beef and any juices to the skillet.
- Simmer for 10 to 12 minutes, until the beef is tender and the gravy has thickened enough to coat a spoon.
- Stir in the peas and butter and cook for 2 to 3 minutes, until the peas are bright green and heated through. Taste and adjust the seasoning with the remaining salt.
- Finish the grits by stirring in the butter, cheddar, and cream until melted and smooth. Add a splash of water or broth if they are too thick.
- Spoon the grits into shallow bowls, top with the rosemary beef and peas, and garnish with rosemary sprigs and a crack of black pepper. Serve hot.
Notes
- Stone-ground grits have the best flavor and texture but take longer to cook. Quick grits can be used in a pinch, so follow package directions and adjust the liquid.
- Sirloin cooks quickly and stays tender. If using stew meat, simmer the beef 20 to 30 minutes longer, adding more broth as needed.
- Sear the beef in batches. Overcrowding the pan steams the meat instead of browning it.
- Stir the grits often and whisk well when adding them to the water to prevent lumps.
- Grits thicken as they sit. Loosen them with a splash of warm broth, milk, or water before serving.
- Make ahead: the rosemary beef keeps refrigerated for up to 3 days. Reheat gently with a splash of broth and cook fresh grits for the best texture.
- Storage: refrigerate leftovers in separate airtight containers for up to 4 days.
- Variations: add sliced mushrooms or a splash of red wine to the gravy, or swap the cheddar for Gruyere or smoked gouda.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 130 mg
