Crockpot recipes |
Beef Stew With Corn Bread |
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| 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 |
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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. Pour into well-greased 8- by 8- by 2-inch baking pan. Bake at 400 degrees until golden brown, 20 to 25 minutes |
