After this post, I got a couple of requests for my beef stew recipe. It looks yummy, yes? Yeah, well, I have a confession to make...I'm a cheat.
This isn't my beef stew recipe. Nor is it a secret family recipe. The beef stew that was shown simmering away in my crockpot last weekend comes to you courtesy of a little seasoning packet that I picked up off the shelf in the grocery store.
I decided to give it a try after a dear friend of mine had our family over for a wonderful dinner one evening. She made homemade French bread and, for the main course, a delicious pot roast with vegetables in her crockpot. She shared with me her secret.
This is the easiest, no-fuss way to make a pot roast that I have found so far.
Any day that I can use the crockpot is a good day, so I figured that if the pot roast was good, I'd try the beef stew mix, too. Another good, simple, no-fuss meal for the crockpot. Sure Ina Garten's Beef Bourguignon with filet of beef, smoked bacon, and red wine would be preferable, but my days are kind of full right now.
What you need:
What I do:
*Buy a roast and cut it into stew meat. I can usually find a roast on sale and save money this way. However, if stew meat is on sale and/or I don't want to take the time to trim the roast myself, I'll buy stew meat and cut it into smaller bites than the store did so that the meat is more manageable.
*Add more water than what is called for. Maybe it's the altitude here, but this makes a very thick stew, thicker than we prefer. By the time the stew is ready, I have added about three additional cups of water. Because I am home all day, I can keep an eye on the stew and add water when it looks too thick. Again, it may be the higher altitude; it dries things out.
The best thing I can offer up to you in this post, however, is my Mom-In-Law's sweet southern cornbread recipe. Oh, goodness.
One evening after John and I were married, I made a dinner that included a pan of cornbread. And next came the cliche' statement: "You know, my mom has a good cornbread recipe. You oughtta call her and see if you can get it." I had wondered as a single girl how I would take hearing those words one day as a married woman. Ha! I didn't mind, and my Mom-In-Law graciously obliged my request. I'm really, really glad she did.
It is so sweet and moist, it almost tastes like dessert. And NOTHING tastes better than a serving of this cornbread with some salted butter along side a bowl of chili or a pot of beans or a crockpot of beef stew. I baked this batch in an 8-inch baking pan, but for a good, crisp crust, bake it like a Cowgirl in a cast iron skillet.
Libby's Sweet Southern Cornbread
1 cup cornmeal
1 cup all purpose flour
3 t. baking powder
1/2 t. salt
1/2 cup sugar
1/4 cup oil (or shortening for a cast iron skillet)
1 cup milk
Preheat oven to 425 degrees. Place oil or shortening in skillet and heat it in the oven.
Meanwhile, mix together the dry ingredients in a large bowl. Add the egg, milk, and the hot melted oil from the oven; mix well.
Pour the cornbread batter into the skillet and bake until done.
*If baking the cornbread in an 8-inch baking pan there in no need to heat the oil. Simply mix the 1/4 cup of oil in with the egg and milk.