Ingredients
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 tablespoon salt
1 1/2 pounds sliced beef top round, cut into roughly 3-inch pieces and then pounded to 1/8-inch thickness
1/2 cup all- purpose flour
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 cups small-diced onion
1 cup small-diced red bell pepper
1 cup small-diced celery
2 tablespoons minced shallot
1 tablespoon minced garlic
5 bay leaves
1/4 teaspoon dried thyme leaves, crumbled between your fingers
1/4 teaspoon dried oregano leaves, crumbled between your fingers
1/4 teaspoon dried basil leaves, crumbled between your fingers
1 1/2 cups peeled, seeded, and chopped tomato
1/2 cup dry red wine
2 cups beef stock or canned low-sodium beef broth
Stone-Ground Grits, for serving
1/4 cup chopped green onion, for garnish
2 tablespoons chopped fresh parsley leaves, for garnish
