Beef Stew + Cornbread {Recipe}

Fall in the Wainright kitchen is always exciting. We always inaugurate the first signs of cold weather with a pot of chili. And we eat chili probably a little too often during the colder months of the year. But beef stew is also one of our favorites! It’s one of those foods that warms not just your body, but the depths of your very soul. Soak in these rich flavors this season and stay warm!

Beef Stew
Adapted from The Pioneer Woman’s recipe.

3 T. olive oil
1 T. butter
2 lbs. stew beef
1 medium onion, diced
3 cloves garlic, minced
4 C. beef stock (or 4 C. water + 4 beef bouillon cubes)
1 T. Worcestershire sauce
2 T. ketchup
½ tsp. paprika
½ tsp. salt
freshly ground black pepper
4 carrots, sliced
4 new potatoes, diced

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beef stock, then add Worcestershire, ketchup, paprika, salt, and pepper. Add beef back into the pot. Stir to combine. Cover and simmer for 1 ½ to 2 hours.

Add carrots and potatoes, then cover and cook for an additional 30 minutes.

Mexican Cornbread
This kicked-up cornbread recipe is originally from Esther Gilpin, a dear saint we went to church with years ago at Ashland Avenue. She is a faithful student and teacher of the Word and her sweet smile is always sure to light up a room! She can always be found serving in some form or another.

2 ½ C. cornmeal mix
¾ C. vegetable oil
2 eggs
1 ½ C. buttermilk
2 jalapeño peppers, chopped
1 chopped green or red bell pepper
1 (12 oz.) can whole kernel corn
4 oz. package shredded sharp cheddar cheese

Mix all ingredients together with a fork or spoon.  Place in a 9×13” baking dish.  Bake at 350o for 30 minutes.

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