Season the beef with kosher salt, pepper and garlic powder. Dust with about 1/3 cup flour and toss lightly.
Spray a cast iron Dutch oven with cooking spray. Heat the bacon grease and oil (or all bacon grease, shortening, or oil). Brown the meat in the hot fat and remove to a large bowl with a slotted spoon.
In the same fat, saute the bell pepper, onions, celery, and garlic until browned and remove to the bowl.
Adjust the fat to about 3 tablespoons. For the roux, add about 1/4 cup flour, stirring constantly and slowly until it is a nice deep brown, being careful not to burn it.
Slowly stir in the broth or water. Bring to a simmer and return the beef and vegetables. Add the bay leaves, thyme, hot sauce, Worcestershire, salt and basil. Add the fresh tomatoes and the can of tomatoes.
Simmer about 1 hour 15 minutes, stirring occasionally. Just before serving, remove the bay leaves and stir in the parsley.