Select the SAUTE function on the Instant Pot. Add the vegetable oil to the pot. While the oil is heating, season round steak with salt and pepper. Once the function reads HOT, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and set aside.

Next, add the onions, celery and bell pepper to the pot. Stir and allow the vegetables to simmer until they are tender, about 8-10 minutes. Add the green onions and minced garlic. Continue to sauté for another minute.

Add one tablespoon of flour and stir everything around to get the ingredients coated. Cook for one more minute to get rid of the raw flour taste. Then add the diced tomatoes with their juice and chicken or beef broth.

Add the beef back to the pot along with bay leaves, mushrooms and red wine. If you don’t want to use wine, you can substitute with more chicken broth. Turn off the SAUTE function.

Place a 2-3-inch-tall metal trivet over the food in the bottom. Then place an oven safe bowl on top. Weave a long piece of aluminum foil folded several times under the trivet an leave both sides sticking up.

Measure the corn grits into the oven safe bowl. Add the chicken stock, water and unsalted butter. Season with salt and pepper. Give everything a stir, fold the ends of the sling down, then close the lid to your Instant Pot.

Secure the lid. Select the MANUAL function and set the time for 40 minutes. Allow the pressure to release naturally. Lift the grits and the trivet out of the pot using the sling. Stir in one cup of warm heavy cream or milk. Season with salt and pepper if needed.

Heat vegetable oil in a large stock pot over medium high heat. While the oil is heating, season the eye of round steak with salt and pepper. Once the oil is hot, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and set aside.

Next, add onions, celery and green bell pepper to the pot. Stir and allow the vegetables to simmer until they are tender, about 8-10 minutes.

Add the green onions and minced garlic. Continue to sauté for another minute.

Add the flour and stir everything around to get the ingredients coated. Cook for one more minute to get rid of the raw flour taste.

Add diced tomatoes with their juice and chicken or beef broth.

Add the beef back to the pot along with the leaves, mushrooms and red wine. If you don’t want to use wine, you can substitute with more chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot and allow everything to simmer for one hour, stirring occasionally. Season with salt and pepper to taste.

For the grits, combine the liquid ingredients in a large saucepan. Season with salt and pepper. Bring mixture to a low boil over medium high heat.

Stir in the grits. Reduce heat to medium low. Cover and simmer, stirring often, until liquid is absorbed and grits are tender, about 30-45 minutes.

Remove pan from heat. Stir in the butter. Season with additional salt and pepper if desired.

Heat two tablespoons of vegetable oil in a large stock pot over medium high heat. While the oil is heating, season the round steak with salt and pepper.

Coat the beef with the flour. Once the oil is hot, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and transfer to a slow cooker.

Add the remaining ingredients to the slow cooker and stir to combine. Place the lid over the slow cooker and cook on low for about six hours or on high for four hours. Season with salt and pepper to taste.

Combine the grits ingredients in a second slow cooker. Cover the slow cooker and cook on LOW for 8 hours or on high for 4 hours. Season with additional salt and pepper if needed.

To serve, spoon a big pile of grits onto your plate. Top with the grillades. Make sure you include spoon some gravy from the grillades over the top.