I made a hearty homemade beef stew today, chocked full of vegetables, with an aromatic tomato base, and spices.
It's a Southern recipe, easy, and delicious.
Always best accompanied by a skillet of buttermilk cornbread, or it just wouldn't be fitting.
Nothing fancy, just basic:
Beef and Vegetable Stew.
I use stewing beef ( or cut up steak )
A Large onion
Two ribs of celery
Cut up potatoes
Cut up carrots
A large can of whole peeled tomatoes chopped up in bite sized pieces
Can of chili beans with the sauce
Can of green beans
Can of peas
Can of corn if I have it.
Bay leaves (2)
Parsley leaves ( or dried )
Most anything you like to throw in the pot....sometimes I add cabbage.
1 1/3 cups of buttermilk or milk
1/3 cup of vegetable oil or solid shortening (melt if solid shortening)
2 cups of buttermilk cornmeal mix
1teaspoon of sugar (optional)
1 ounce of melted butter
Oven temp 450 degrees
Place a cast iron skillet, or cake pan with a small amount of shortening inside the oven until the shortening melts and pan is hot.
Add mixture, bake for 15 / 20 minutes until golden brown.