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.
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
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RUB A CAST IRON SKILLET WITH A LITTLE VEGETABLE OIL TO COAT THE INSIDE FOR NON-STICKING PURPOSES
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ADD SKILLET TO OVEN AND PREHEAT TO 450 DEGREES
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ADD EGG TO A MIXING BOWL AND BEAT UNTIL YOLK IS BROKEN AND MIXED WITH EGG WHITE
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ADD IN THE REST OF THE INGREDIENTS AND MIX WELL
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ADD SALT TO YOUR LIKING AND CONTINUE TO MIX UNTIL THERE ARE NO CLUMPS
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ONCE OVEN HAS PRE-HEATED, ADD THE CORNBREAD MIXTURE DIRECTLY TO TE HEATED SKILLET (TAKE CAUTION AS THE SKILLET WILL BE BLAZING HOT!)
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BAKE CORNBREAD FOR ABOUT 20 MINUTES OR UNTIL GOLDEN BROWN
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SERVE WITH PATS OF BUTTER AND BE SURE TO DIP IT IN YOUR STEW
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
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ADD OLIVE OIL TO A DITCH OVEN OR SOUP STOCK PAN AND TURN TO MEDIUM HEAT.
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PAT BEEF DRY AND SEASON WITH SALT, PEPPER, AND A DUSTING OF GARLIC POWDER
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ONCE OIL IS HEATED, ADD MEAT AND SEAR
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AFTER ALL SIDES HAVE BEEN SEARED, ADD IN ONIONS AND 3 SPRIGS OF THYME (STEMS REMOVED)
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PROCEED TO COOK ONIONS UNTIL THEY ARE YELLOW AND A LITTLE TRANSPARENT
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ADD BROTH AND 1 1/2 CUPS OF WATER (YOU CAN ADD MORE LATER IF YOU NEED MORE LIQUID)
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ADD IN POTATOES, CARROTS, MUSHROOMS, CELERY SEEDS, GARLIC POWDER, SALT + PEPPER AND BRING TO A BOIL
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ONCE BOILING, ADJUST THE HEAT TOA SIMMER AND CONTINUE TO COOK UNTIL POTATOES AND CARROTS HAVE SOFTENED AND THE MEAT IS TENDER
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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
