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Beef Stew with Cornbread Recipe

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This recipe for Beef Stew with Cornbread is from Delightful Crock Pot Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. all-purpose flour
2 pounds beef stew meat cut in 1 inch pieces
3 Tbls. shortening
5 medium carrots chopped
1 can tomatoes-16 oz. cut up
1 can cut green beans-15 1/2 oz. drained
1 package frozen Mexican style vegetables-10 oz.
1/2 C. chopped onion
1/4 C. chopped celery
1/4 C. chili sauce or ketchup
1 Tbls. instant beef bouillon granules
Golden Corn Bread:
1 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1 C. milk
1/4 C. melted butter

Directions:
Directions:
In plastic bag, combine 1/4 C. of the flour, 1/2 tsp. salt and 1/8 tsp. pepper. Add beef cubes a few at a time, shaking to coat. In skillet, brown meat quickly in hot shortening and transfer to crock pot. Add carrots, un-drained tomatoes, beans, Mexican style vegetables, onion, celery, chili sauce and bouillon granules, mix well. Cover, cook on low heat setting for 8 to 10 hours. Blend 1/2 C. cold water slowly into remaining flour, stir into stew. Cover, cook on high heat setting until thickened, 30 minutes. Serve over Golden Corn Bread. Golden Corn Bread: Combine all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Combine egg, milk, and butter, add to dry ingredients. Stir until moistened. Pour into well-greased 8 by 8 by 2 inch baking pan. Bake at 400 degrees until golden brown, 20 to 25 minutes.

 

 

 

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