Comfort Food

When the weather turns cold, we crave foods that stick to our bones and bring warmth and satisfaction to our bodies.....
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.
Chili powder
Bay leaves (2)
Garlic powder
Parsley leaves ( or dried )
Most anything you like to throw in the pot....sometimes I add cabbage.

Southern CornBread
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
1 egg

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.