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)
- In a large Dutch oven or thick bottomed stew pot, over medium high heat, add olive oil. When the stew pot is hot...
- Add in the carrots, bell pepper, celery, and onions. Let them sizzle and saute for about 3 minutes. Stir them as they cook.
- Now, add in the beef, salt, pepper, and flour. Stir until all the beef chunks are browned.
- 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
- Preheat oven to 400*F
- 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
- 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.
- Using a large cookie or ice cream scoop, scoop out the batter and as evenly as possible, fill each muffin liner.
- Bake for 20-25 mintues at 400*f until golden on top.
- Remove from the oven when a toothpick inserted into the center of a muffins comes out dry.
- Serve with melted butter as a compliment to the beef stew.
- Store leftovers in a sealed container or zipper style baggie.
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