Cold Weather Comfort Beef Stew and Corn Muffins

Brrr! It's our first really cold spell of the year. I mean really cold! Not just cooler weather. The high tomorrow is 31*F. Yikes. Wtih that in mind, I decided to make a pot of beef stew and corn muffins. It so reminds me of a child when school was cancelled because of icy weather and my mom and grandmom would whip up a huge pot of beef stew with corn, green beans, and big chunks of potatoes. To add to that yumminess they would make corn bread. The smells envelope me and take me aback. Great warm memories!

Here is my reciepe for Beef Stew and Corn Muffins:

Beef Stew:

• 2-3 pounds of stew meat (or cut into cubes a chuck roast)
• 2 Tablespoons olive oil
• 2 Tablespoons of flour
• 1/2 yellow onion - peeled and chopped finely
• 1/2 yellow or orange bell pepper - finely chopped and seed removed
• 2 - 3 stalks of celery - chopped in 1/8" pieces
• 2-3 carrots, peeled and grated or sliced into thin rounds
• 3-4 whole garlic pods, peeled
• 12 ounces of frozen green beans (no need to thaw)
• 1, 16 ounce can of Fire Roasted tomatoes (or regulare stewed tomatoes)
• 3 Tablespoons Worcesthershire sauce
• 2-3 teaspoons salt
• 1 1/2 teaspoons ground pepper
• 1 cup cola (Coke or Dr. Pepper, or Pepsi)
• 1 can of beef broth
• 2 cups water
• *Optional: 1/2 teaspoon liquid smoke (or some smokey beef hamburger seasoning)

1. In a large Dutch oven or thick bottomed stew pot, over medium high heat, add olive oil. When the stew pot is hot...
2. Add in the carrots, bell pepper, celery, and onions. Let them sizzle and saute for about 3 minutes. Stir them as they cook.
3. Now, add in the beef, salt, pepper, and flour. Stir until all the beef chunks are browned.
4. Next, add in all the remaining ingredients. Stir well, cover with a lid and let the stew cook for 2-4 hours over a medium-low heat!

Optional ingredients: corn kernals and any other vegetables or beans that you would like in your stew.

Store leftovers in a sealed container and keep in the refrigerator for several days. Discard any reheated leftovers. Only reheat individual servings to make the stew last longer.

 

Ingredients for Cornbread Muffins:

• Two boxes of Jiffy Corn Bread Mix
• 2/3 cup of Bisquick (or any store brand) biscuit mix
• 2 large eggs (discard the shells)
• 1 cup milk
• *Opitonal: Jalapeno slices
• muffin paper cups
• 12 slot muffin pan

1. Preheat oven to 400*F
2. Place 12 paper muffin liners into each cup of the muffin pan. Lightly spray the inside of each muffin liner with a light coating of non-stick cooking spray
3. In a large mixing bowl add in the two boxes of Jiffy corn bread mix, biscuit mix, both eggs, milk and Jalapenos. Stir well with a wire whisk or wooden spoon. If there are a few lumps that is okay.
4. Using a large cookie or ice cream scoop, scoop out the batter and as evenly as possible, fill each muffin liner.
5. Bake for 20-25 mintues at 400*f until golden on top.
6. Remove from the oven when a toothpick inserted into the center of a muffins comes out dry.
7. Serve with melted butter as a compliment to the beef stew.
8. Store leftovers in a sealed container or zipper style baggie.