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Cornbread beef stew recipe

Cornbread Beef Casserole

1 lb ground beef
3/4 C chopped onions

Brown beef and onions in a large skillet, drain well

1 t each salt and pepper
2 T cili powder
1 t Worcestershire sauce
dash garlic powder
1 can tomato soup (10.75 oz)
1 can Ranch Style beans (15 oz)

Stir these into the beef/onion mixture; place in sprayed 11x8" casserole dish

1 pk yellow cornbread mix (6 oz)
1 t sugar

Mix cornbread (and sugar) according to package directions

Pour batter over mixture and bake uncovered for 25 minutes or until cornbread passes the toothpick test

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Recipe Ingredients:

corn bread Slices
1 1/2 - pound cubed beef stew meat
1 - teaspoon seasoned salt
1/2 – teaspoon onion powder
1/2 - teaspoon pepper
3 – celery stalks, sliced
2 - potatoes - cubed
2 - carrots - cubed
1 – can whole tomatoes
1 - medium onion – chopped
3 - tablespoon vegetable oil
1/2 – cup all purpose flour
water

Cookware and Utensils:

1 – crock pot
1 – large frying pan
1 – measuring spoons
1 - measuring cup
1 – small mixing bowl

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Start the recipe of with a little prep work. Cube your potatoes and carrots, chop the onion and slice up your celery stalks.

Next give your beef stew a good rinsing in cold water and pat the meat dry with paper towels and set aside.

In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, onion powder and black pepper. Season you meat using the mixture. Next apply a light coat of flour to the beef stew.

Add vegetable oil to large frying pans and Sauté beef until all sides have browned.

Transfer the beef stew to the crock pot and add whole tomatoes, potatoes, carrots and onions. Add enough water to cover ingredients. Stir to evenly distribute ingredients.

Cook on low heat for 10-12 hours or high heat for 5-6 hours. The beef stew is done when the meat and potatoes are tender.

Serve beef stew with corn bread, your favorite beverage and dessert.

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