Beef Stew With Corn Bread

Beef Stew With Corn Bread
Beef Stew With Corn Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • BEEF STEW:

  • 1/2

    cup all-purpose flour

  • 2

    pounds beef stew meat cut in 1" pieces

  • 3

    tablespoons 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

    cup chopped onion

  • 1/4

    cup chopped celery

  • 1/4

    cup chili sauce or ketchup

  • 1

    tablespoon instant beef bouillon granules

  • GOLDEN CORN BREAD:

  • 1

    cup all-purpose flour

  • 1

    cup yellow cornmeal

  • 1/4

    cup sugar

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1

    egg

  • 1

    cup milk

  • 1/4

    cup melted butter

Directions

In plastic bag, combine 1/4 cup of the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef cubes, a few at a time, shaking to coat. In skillet, brown meat quickly in hot shortening; transfer to crockery cooker. Add carrots, undrained 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 cup 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 This recipe yields 8 servings.

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