Beef Stew With Corn Bread

Recipe Ingredients

		Beef Stew
1/2 cup	31g / 1.1oz	All-purpose flour
2 lbs	908g / 32oz	Beef stew meat - cut in 1" pieces
3 tablespoons	45ml	Shortening
5 tablespoons	75ml	Carrots - chopped (medium)
1		Tomatoes - (16 oz) - cut up
1		Cut green beans - (15 1/2 oz) - drained
1		Frozen Mexican-style vegetables - (10 oz)
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	59ml	Chili sauce or ketchup
1 tablespoon	15ml	Instant beef bouillon granules
		Golden Corn Bread
1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
1		Egg
1 cup	237ml	Milk
1/4 cup	49g / 1.7oz	Melted butter

Recipe Instructions

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.

Golden Corn Bread: Combine all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Combine egg, milk, and butter; add to dry ingredients. Stir until moistened.

Pour into well-greased 8- by 8- by 2-inch baking pan. Bake at 400 degrees until golden brown, 20 to 25 minutes

This recipe yields 8 servings.

Source:
Crockpot Recipe Collection at http://www.quickneasyrecipes.com/

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