In a large, heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Season the beef generously with salt and pepper. Sear it in batches, allowing it to brown deeply on all sides, about 3 minutes per side. Once done, transfer the beef to a plate.

Add the remaining tablespoon of olive oil to the pot. Toss in the chopped onion, sliced celery, carrots, and mushrooms. Sauté for 7–8 minutes until they soften and lightly caramelize.

Add the minced garlic and stir it in for about 30 seconds until fragrant. Mix in the tomato paste and the chipotle sauce, cooking for 4–5 minutes until the mixture darkens and becomes rich.

Add the bay leaves, thyme, rosemary, and beef stock, then return the beef to the pot, ensuring it’s mostly submerged. Lower the heat, cover, and let it simmer gently for 2 to 2½ hours, until the meat is fork-tender and savory.

In a separate saucepan, bring the chicken stock and milk to a gentle boil. Gradually whisk in the grits, reduce the heat, and cook for 12–15 minutes, stirring often, until thickened and creamy.

Stir in the butter and cheese until it’s smooth and melted. Season with salt and pepper to taste.

To serve, spoon the creamy grits into bowls, generously top with the tender beef, mushrooms, and the luscious braising sauce.