Thursday, October 16, 2008

Tastey Tuesday by Alcira

Well, it's that time again..., Tastey Tuesday
What can we whip up today that's Cozy, Sexy, Fulfilling....

How about a nice Beef Stew with some home-made Cornbread?

Feeding each other in front of a fireplace or in the comfort of your living room all spread out in an impromptu lovers picnic?

Yes, that's it.

Remember the Fall and Winter brings Cold and Cuddles!!

Try this healthy, hearty and comforting stew to serve on cold winter nights. It makes good use of the ingredients that are in season, but can also be modified to include your favorite vegetables.
1 tablespoon vegetable oil
1 1/2 pounds stewing beef
1/2 cup chopped onion
1/2 cup sliced celery
3 cups beef broth
2 carrots
2 medium potatoes
1/2 cup baby lima beans
1 cup apple juice
1/2 cup frozen corn kernels
1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
salt and pepper, to taste
2 tablespoons flour
2 tablespoons cold water

What's next:
Brown the beef in a large saucepan (don't overcrowd). When ready, toss in the onion and celery. After about 5 minutes, pour in the beef broth. Increase the heat and bring the mixture to a boil. Then, lower heat, cover the pan, and leave to simmer for about one and a half hours.
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours.
Add the carrots, beans, potatoes and apple juice, then simmer until the vegetables are tender. Then add onions and corn, cooking for another 10 minutes. Add flour dissolved in a little water to thicken the stew. Season with salt and pepper. Now, chow down! Serve with cornbread.

1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

If you must substitute the cornbread, another other fantastic option would be flaky buttermilk biscuits.
I would just buy the Pillsbury Grands. (That's my favorite substitute)


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