Beef Stew & Cornbread

FFA Adviser and restaurant owner Carolyn Piguet shares her tips for making beef stew.

Craig County Beef Stew

3 quarts – serves 12

1 teaspoon salt 

¼ teaspoon ground black pepper 

½ cup of flour

3 pounds beef stew meat, cut into 1-inch cubes 

¼ cup oil 

3(14.5 ounce) cans chopped tomatoes 

 2 large onions, chopped

1 cup celery, diced

1 (16 ounce) can tomato sauce 

1 ½ cups water 

3 tablespoons Worcestershire sauce 

3 teaspoons minced garlic, or to taste 

1 tablespoon Scott’s Oklahoma Seasoning 

1 ½ teaspoons white sugar 

3 bay leaves 

3 cups 3/4-inch carrot chunks 

3 cups 3/4-inch potato chunks 

2 cans of Corn

1 can of green beans or mixed vegetables

Season flour with salt and pepper and dredge stew meat. Heat oil and add meat and place a nice sear to brown it. Add all ingredients to a Dutch oven and mix. Let simmer for approximately 2 hours or until meat is tender. Can also be done in crockpot – low setting for 6 hours.

Cornbread

·4 ounces, cream cheese, room temperature

·1/2 cup milk

·2 eggs

·1 teaspoon seasoned salt

·1 (15 ounce) can creamed corn

·1 (8.5 ounce) box corn bread mix

·2 cups grated cheddar cheese

Instructions

1. Preheat oven to 375°F. Line a 9×13 baking dish with foil and coat with nonstick spray. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment mix cream cheese until smooth on medium speed. Add in the milk, eggs, and seasoned salt and continue mixing until combined, scraping the sides of the bowl as necessary.

3. Turn mixer to low and mix in the corn and creamed corn. Add the in the corn bread mix and mix until combined. Stir in 1 cup of the grated cheese.

4. Pour batter into the prepared pan and sprinkle with remaining cheese.

5. Bake for 20-25 minutes, or until center is set.

6. Allow the cornbread to cool and cut into pieces.