Espresso and Lime

Make the grillades...
1 Slice the beef into 1 inch cubes
2 Combine 1/2 cup of all purpose flour with 1 teaspoon of cajun seasoning and coat the beef cubes on all sides
3 Add a few tablespoons of vegetable oil into a large cast iron skillet placed over medium heat 
4 Brown the beef cubes for about 2 minutes per side and then transfer onto a plate and set aside for now
5 Add 2 tablespoons of butter into the skillet and as soon as the butter has melted, add 4 cloves of finely minced garlic and cook for 60 seconds stirring consistently 
6 Add the chopped celery, yellow onion, red and green bell peppers and cook for about 5 minutes 
7 Add 2 tablespoons of all purpose flour, 1 teaspoon of cajun seasoning, a tablespoon of Worcestershire sauce, a tablespoon of tomato paste and a tablespoon of balsamic vinegar and stir to combine 
8 Add 2 cups of diced tomatoes, 2 cups of beef broth and 2 bay leaves and bring to a low simmer
9 Reduce the heat to medium low and add the browned beef and a big pinch of salt
10 Cover the skillet and simmer for about 90 minutes or until the beef is tender 
11 Garnish with parsley 
Make the creamy cheddar grits...
13 Add 2 cups of chicken stock and 2 cups of whole milk into a medium saucepan and bring to a boil
14 Slowly whisk in the grits and simmer until tender
15 Remove the saucepan from the heat and add the butter and sharp cheddar 
16 Mix until fully incorporated