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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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BEEF STEW
2017-07-31 10:54:01
Ingredients
- 1 LB. PACKAGE OF STEW BEEF
- 8-12 BABY CARROTS
- 1/2 YELLOW OR SWEET ONION ROUGHLY CHOPPED
- 3-4 DICED BABY BELLA MUSHROOMS
- 3-4 QUARTERED RUSSET POTATOES
- 32 OZ. CONTAINER OF LESS SODIUM BEEF BROTH
- 1 1/2 to 2 CUPS OF WATER
- 6 SPRIGS FRESH THYME
- 1/2 TBSP. GARLIC POWDER
- 1 TSP. CELERY SEEDS
- 1 TBSP. OLIVE OIL
- SALT + PEPPER TO TASTE
Instructions
- ADD OLIVE OIL TO A DUTCH OVEN OR SOUP STOCK PAN AND TURN TO MEDIUM HEAT. SEASON MEAT WITH SALT, PEPPER, AND A DUSTING OF GARLIC POWDER (WE WILL ADD MORE LATER). ONCE OIL HAS HEATED, ADD MEAT AND SEAR.
- AFTER YOU HAVE SEARED ALL SIDES OF THE MEAT, ADD IN ONIONS AND 3 SPRIGS OF THYME, STEMS REMOVED. COOK ONIONS UNTIL THEY ARE YELLOW AND A LITTLE TRANSPARENT. ADD BROTH AND 1 1/2 CUPS WATER (YOU CAN ADD MORE WATER LATER IF YOU NEED MORE LIQUID). ADD POTATOES, CARROTS, MUSHROOMS, CELERY SEEDS, AND GARLIC POWDER. SEASON WITH SALT AND PEPPER TO YOUR LIKING AND BRING TO A BOIL.
- ONCE BOILING, ADJUST HEAT TO A SIMMER AND CONTINUE TO COOK UNTIL POTATOES AND CARROTS ARE SOFT AND THE MEAT IS TENDER WHICH MAY TAKE 30 MINUTES TO AN HOUR. THE LONGER IT SIMMERS THE BETTER.
- START THE CORNBREAD RECIPE BELOW WHILE STEW IS SIMMERING TO SAVE TIME.
- TASTE AND ADJUST STEW SEASONINGS AS NEEDED.
COTTAGE-BOUND https://cottage-bound.com/
SALTED CORNBREAD
2017-08-11 15:58:00
SALTED CORNBREAD
- 2 CUPS CORNBREAD MIX (NO SUGAR ADDED)
- 1 LARGE EGG
- 1 1/3 CUPS MILK
- 1/4 CUP VEGETABLE OIL
- SALT TO TASTE
Instructions
- RUB CAST IRON SKILLET WITH A LITTLE VEGETABLE OIL TO COAT THE INSIDE FOR NON-STICKING PURPOSES. ADD THE SKILLET TO OVEN AND PREHEAT TO 450°.
- ADD EGG TO A MIXING BOWL AND BEAT UNTIL YOLK IS BROKEN AND MIXED WITH EGG WHITE THEN ADD THE REST OF THE INGREDIENTS AND MIX WELL.
- ADD SALT TO YOUR LIKING AND CONTINUE TO MIX UNTIL THERE ARE NO MORE CLUMPS.
- ONCE OVEN HAS PRE-HEATED, ADD THE CORNBREAD MIXTURE DIRECTLY TO THE HEATED SKILLET. TAKE CAUTION AS THE SKILLET WILL BE BLAZING HOT!
- BAKE CORNBREAD FOR ABOUT 20 MINUTES OR UNTIL GOLDEN BROWN.
- SERVE WITH PATS OF BUTTER AND BE SURE TO DIP IT IN YOUR STEW.
COTTAGE-BOUND https://cottage-bound.com/
Cheers- Ashley Nicole