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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.

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

  1. Pat the beef dry and toss with 1 teaspoon of the salt, the pepper, and the flour until evenly coated.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Simmer for 10 to 12 minutes, until the beef is tender and the gravy has thickened enough to coat a spoon.
  7. 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.
  8. 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.
  9. 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

Find it online: https://thefamilycooking.com/rosemary-beef-peas-over-grits/