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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.

Wednesday, December 10, 2014

Beef Stew and Brown Butter Skillet Cornbread

We tried two new recipes last night for supper, beef stew and brown butter skillet cornbread.  Both were winners and will be added to our recipe collection!

Beef Stew

3 teaspoons olive oil
1 lb stew meat, visible fat removed
1 medium onion, diced
1 tablespoon minced garlic
4 cups homemade or store bought beef broth
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
4 medium potatoes, peeled and diced
3 large carrots, diced
2 celery stalks, diced (optional)
2 tablespoons corn starch

Heat 2 teaspoons olive oil in large pot over medium high heat.  Add stew meat and brown on one side for 5 minutes without turning over.  Sprinkle with salt and pepper.  Flip meat over and add 1 teaspoon olive oil.  Sprinkle with salt and pepper.  Cook for another 2-3 minutes.  Add the chopped onion and garlic.  Cook for 2-3 minutes until onions are golden brown.  Add the remaining ingredients, cover pot with lid, and simmer for 3 hours.  After vegetables and meat are tender, take out 1/2 cup of broth and add 2 tablespoons corn starch.  Whisk until there are no clumps and add broth back to pot.  Simmer for another 30 minutes.

Brown Butter Skillet Cornbread

1 1/2 sticks salted butter
1/2 cup maple syrup
2 1/4 cups buttermilk
3 large eggs
1 1/2 cup ground cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda

Melt butter in cast iron skillet.  Once butter is melted, pour into large mixing bowl.  Whisk in maple syrup.  Then whisk in buttermilk.  Make sure the mixture is cool before whisking in eggs.  Then whisk in cornmeal, flour, baking powder, and baking soda.  Pour mixture back into the cast iron skillet.  Bake at 375 degrees for 30-40 minutes.  Let cornbread cool in the skillet for 10 minutes before slicing.

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