• Cut the beef into 1 inch cubes and pat dry.
• Mix together flour, black pepper, cayenne pepper, and garlic powder. Stir the beef into the flour mixture until it's fully coated.
• In a Dutch oven, heat a tablespoon of oil and brown about 6 cubes of beef at a time. Do not overcrowd the pot, and brown the beef on all sides. Remove the browned beef to a plate, and cook the remaining meat in small batches. Add more oil as needed.
• When all the meat is browned cook the onions, celery, and peppers for about 5 minutes until they're softened.
• Add the garlic, tomato paste, chopped tomatoes, bay leaves and thyme and cook for two minutes.
• Next add the red wine, chicken stock, Worcestershire sauce, and Tabasco sauce. Cover the pot and let simmer, without boiling, for 2½ hours, or until fork tender. As it cooks, stir it often, and see if it needs more salt, pepper, or other seasonings.
• Remove thyme sprigs and bay leaves, and add parsley. Serve over grits.

For the Oven Baked Cheddar Grits:

• Preheat oven to 350°.
• In a 13 by 9 casserole dish mix together the grits, salt, and 4 cups of water. Cover with foil and bake for 45 minutes.
• Stir casserole contents together, and add butter and cheese. Serve topped with grillades.