Step 1: Prepare and Brown the Beef

• Cut beef top round into 2-inch square pieces.
• Place flour in a shallow dish, season generously with salt and pepper (about 1 teaspoon each).
• Coat each piece of beef thoroughly with the flour mixture.
• Heat vegetable oil in a large, deep-sided skillet over medium-high heat.
• Brown beef in batches (about 5 minutes per side). Add extra oil if needed. Set aside browned beef on a plate.

Step 2: Cook the Vegetables

• In the same skillet, add onion, bell pepper, celery, and a few tablespoons of beef stock.
• Sauté for 10 minutes until vegetables are softened, scraping browned bits from the skillet.
• Add minced garlic and jalapeno; sauté 2 minutes more until fragrant.

Step 3: Make the Gravy

• Stir in oregano, thyme, basil, Creole seasoning, remaining beef stock, crushed tomatoes, and bay leaves.
• Bring mixture to a simmer, stirring frequently.
• Return beef to skillet, ensuring each piece is submerged in gravy.
• Reduce heat to very low, cover skillet, and simmer slowly for 2 hours, stirring occasionally.

Step 4: Check Tenderness and Finish Gravy

• After 2 hours, check if beef is fork-tender (easily breaks apart with a spoon).
• If needed, simmer an additional hour.
• For thicker gravy, simmer uncovered during the final 20-30 minutes.
• Adjust flavor with Worcestershire sauce and cayenne pepper to taste.

Step 5: Prepare the Cheese Grits

• In a 5-quart pot, heat milk and 1 teaspoon salt to a simmer over medium-high heat, stirring occasionally.
• Whisk in grits gradually to prevent lumps.
• Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until thick and creamy.
• Remove from heat, stir in grated cheese until melted.
• Season with salt, pepper, and Tabasco sauce to taste.

Step 6: Serve

• Ladle grillades and gravy over grits in shallow bowls.
• Garnish generously with sliced green onion tops.
• Serve hot.