WINTER COMFORT FOOD

salty cornbread recipe

BEEF STEW + SALTY CORNBREAD RECIPES

As winter slowly comes to an end, I decided that we needed one last bowl of winter comfort before we pack away the recipes for the next season.  If you knew me, you would find that I am a bit of a soup fanatic.  Creamy, brothy, hearty, you name it and I’ve probably made/ate it!  

This time I went for an old favorite that my Mom used to make when I was growing up.  It’s a pretty simple recipe that doesn’t take too much attending to and it is a crowd pleaser for the meat and potatoes kind of folks.

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recipes for winter comfort food

 

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SALTED CORNBREAD

Ingredients

  • 2 CUPS CORNBREAD MIX (NO SUGAR ADDED)
  • 1 LARGE EGG
  • 1 1/3 CUPS MILK
  • 1/4 CUP VEGETABLE OIL
  • SALT + PEPPER TO TASTE

Instructions

  1. RUB A CAST IRON SKILLET WITH A LITTLE VEGETABLE OIL TO COAT THE INSIDE FOR NON-STICKING PURPOSES

  2. ADD SKILLET TO OVEN AND PREHEAT TO 450 DEGREES

  3. ADD EGG TO A MIXING BOWL AND BEAT UNTIL YOLK IS BROKEN AND MIXED WITH EGG WHITE

  4. ADD IN THE REST OF THE INGREDIENTS AND MIX WELL

  5. ADD SALT TO YOUR LIKING AND CONTINUE TO MIX UNTIL THERE ARE NO CLUMPS

  6. ONCE OVEN HAS PRE-HEATED, ADD THE CORNBREAD MIXTURE DIRECTLY TO TE HEATED SKILLET (TAKE CAUTION AS THE SKILLET WILL BE BLAZING HOT!)

  7. BAKE CORNBREAD FOR ABOUT 20 MINUTES OR UNTIL GOLDEN BROWN

  8. SERVE WITH PATS OF BUTTER AND BE SURE TO DIP IT IN YOUR STEW

 

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BEEF STEW

Ingredients

  • 1 LB PACK OF STEW BEEF
  • 8-12 BABY CARROTS
  • 1/2 YELLOW OR SWEET ONION, ROUGHLY CHOPPED
  • 3-4 DICED BABY BELLA MUSHROOMS
  • 3-4 RUSSET POTATOES, QUARTERED
  • 32 OZ LESS SODIUM BEEF BROTH
  • 1 1/2 - 2 CUPS WATER
  • 6 SPRIGS FRESH THYME
  • 1/2 TBSP GARLIC POWDER
  • 1 TSP CELERY SEEDS
  • 1 TBSP OLIVE OIL
  • SALT + PEPPER TO TASTE

Instructions

  1. ADD OLIVE OIL TO A DITCH OVEN OR SOUP STOCK PAN AND TURN TO MEDIUM HEAT.

  2. PAT BEEF DRY AND SEASON WITH SALT, PEPPER, AND A DUSTING OF GARLIC POWDER

  3. ONCE OIL IS HEATED, ADD MEAT AND SEAR

  4. AFTER ALL SIDES HAVE BEEN SEARED, ADD IN ONIONS AND 3 SPRIGS OF THYME (STEMS REMOVED)

  5. PROCEED TO COOK ONIONS UNTIL THEY ARE YELLOW AND A LITTLE TRANSPARENT

  6. ADD BROTH AND 1 1/2 CUPS OF WATER (YOU CAN ADD MORE LATER IF YOU NEED MORE LIQUID)

  7. ADD IN POTATOES, CARROTS, MUSHROOMS, CELERY SEEDS, GARLIC POWDER, SALT + PEPPER AND BRING TO A BOIL

  8. ONCE BOILING, ADJUST THE HEAT TOA SIMMER AND CONTINUE TO COOK UNTIL POTATOES AND CARROTS HAVE SOFTENED AND THE MEAT IS TENDER

  9. TASTE AND ADJUST SEASONINGS TO YOUR LIKING

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What is your winter comfort food? Do you have a favorite soup or stew you would like to share?  Thanks for reading and please feel free to comment!

Cheers- Ashley Nicole

 

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