Goodness the weather has turned cold and damp.
The wind has howled, and temperatures dropping to a wintry mix later tomorrow.
The town is full of sickness, colds, flu and lots of pneumonia, I've been trying to stay home as much as possible, since I tend to be one of those 'susceptible to bronchitis' types.
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 a hearty loaf of crusty bread.
Nothing fancy, just basic Beef and Vegetable Stew.
One and a half pound of stew beef, or hamburger meat
A large onion chopped
Two ribs of sliced celery
Cut up potatoes
A large can of whole peeled tomatoes chopped up in bite sized pieces
Can of chili beans with the sauce
Can of sliced green beans
Can of peas
Can of corn if I have it.
Beef or vegetable stock
Bay leaves (2)
Salt and Pepper to taste
Most anything you like to throw in the pot....sometimes I add cabbage.
1 1/4 cups of buttermilk or milk
1/4 cup of vegetable oil or solid shortening (melt if solid shortening)
2 cups of buttermilk cornmeal mix
1 ounce of melted butter
1 beaten egg
Oven temp 425 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