Hearty Beef Stew and Cornbread

 

Serves 8

Stew ingredients:

• 1 lb beef stew meat
• 2 - 32 oz carton beef broth
• 1 bay leaf
• McCormick Beef Stew Seasoning Mix
• 3 large carrots cut into 1/4 inch slices
• 12 oz bag frozen baby lima beans 
• 12 oz bag frozen whole kernel corn
• 14.5 oz can diced tomatoes in tomato juice
• 8 oz package Baby Bella Mushrooms

Instructions:

1. Add the stew meat, both cartons of broth, seasoning mix, bay leaf, and carrots to a large stock pot. Let this simmer over low heat for about 4 hours.
2. Once the four hours has passed, add the limas, corn, diced tomatoes (including the juice) and mushrooms.
3. Continue simmering over low heat for approximately 2 hours or until the meat is tender. Remove bay leaf before serving.

Cornbread ingredients:

• 1 cup all purpose flour
• 3/4 cup cornmeal
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon butter
• 2 eggs
• 1/4 cup cooking oil

Instructions:

1. Preheat the oven to 400 F. Place the tablespoon of butter in the pan that you're using (I use a 10 inch cast iron skillet) and place in the oven until the butter melts. Once melted, swirl the melted butter around the pan to coat the bottom and sides of skillet.
2. Meanwhile, mix the remaining ingredients in a large bowl. Pour into prepared pan.
3. Cook in 400 F oven 15-20 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes in the pan before removing from pan.