There are certain foods that I cook by the TLAR (That Looks About Right) method. Grits, cornbread, greens, gumbo, grillards, vegetable soup, chili. I just cook them. So here is a TLAR kinda recipe.
Marinate about 1 to 1 and a half pounds of round roast/steak in red wine, Lea & Perrins, pepper and onion salt for a couple of days in the refrigerator. Cut the meat into 2 inch cubes and pound the meat until it's about a quarter inch thick. Pound using a rolling pin or smooth rubber mallet -- don't use one of those meat tenderizers, because they cut the fibers instead of loosening them up. Brown the meat off in a hot pan with olive oil -- searing the flesh, not cooking. Put the meat in the crock-pot. Saute now 1 large or 2 small onions, some celery and a bell pepper (The Trinity). Right before it's done, add in your garlic to taste (one clove to 5 cloves, crushed). Don't add too soon or the garlic will be bitter. Add this into the crock put when a little more than transparent. Since you are doing this right after breakfast, and since you either made bacon or sausage, add the drippings in the pan. Add a stick of butter or so until you have, uh, enough. Probably about 1/2 cup to 3/4 cup. Add flour in equal amounts -- from 1/2 cup to 3/4 cup. Cook this mixture until it is dark brown, stirring constantly. (This is called a brick roux.)
Add a can of tomatoes, diced. Then fill the can with wine and pour it in. Stir this mixture -- it will be very thick. Put it in the crock pot with the meat and aromatics. Cook in the crock pot on high for 3 or 4 hours, then on low for 3 to 4 more hours. IF it seems too thin, after 3 hours, make another roux and add it to the pot. It tends to thin as it cooks. It's done when it is a uniform brown color and the meat is falling apart.
Cook some cheese grits -- start with 4 cups water to 1 cup quick grits -- then put in a dash more grits. Fresh stone ground is best. Make sure you have a dash of salt in the grits. Cook covered, stirring frequently until it gets to the volcanic bubble stage. Cut the heat and add about 1/4 cup heavy whipping cream. Add a half a stick of butter. Stir until they are done, then add 1 cup of grated cheddar cheese and stir until melted.
Ladle out grits into a bowl until half full. Let them set up for just a little while. Then ladle up some of the grillards -- a more or less equal amount onto the grits. It should look like a pool of brown gravy on with a thin rim of grits around. Ummm....
Hot sauce on the side with salt and pepper -- a fresh green vegetable like snap beans or asparagus. Iced tea. Red wine. Fresh yeast rolls. Umm, umm. Yes.