Tuesday, November 9, 2010

Veggie Beef Soup and Sweet Skillet Cornbread

I don't care what anyone says: Sweet cornbread is food. Savory cornbread is ew.

The soup really isn't this thick; this was cold leftovers in a bowl for the sake of photography. Viva el arte.

Veggie Beef Soup (adapted from, well, me)

1 lb. stew beef, cut in 1-inch chunks
1/2 cup flour
1 tsp. salt
1/2 tsp. black pepper
Olive oil
1 onion, chopped
1/2 cup celery, chopped
2 tbsp. flour
1/2 cup red wine
4 cups beef broth
1 cup water
1 28 oz. can diced tomatoes seasoned with oregano, garlic, and basil, undrained
1 16 oz. bag frozen mixed vegetables
Salt and pepper

Dredge beef in flour, salt, and pepper. Heat olive oil in a large dutch oven over medium high heat. In three batches, brown the meat in the olive oil (just long enough to brown the outside; they don't have to be cooked through). Remove meat to a bowl; set aside.

Add additional olive oil to pot, if necessary. Sweat onion and celery in pot for about 5 minutes, stirring to get brown bits off the bottom of the pot. Stir in 2 tbsp. of the seasoned flour and cook for 1 minute. Stir in wine, beef broth, water, tomatoes, beef, and vegetables. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Season with salt and pepper to taste.

Cornbread (little bits of about 5 different recipes)
1 cup flour
1 cup yellow cornmeal
3 tbsp. dark brown sugar (light works, too)
2 tsp. baking powder
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup buttermilk (or 1 tbsp. lemon juice/vinegar with enough milk to make 1 cup)
4 tbsp. melted butter

Preheat oven to 375. Grease a 9-inch or 10-inch cast iron skillet.

Whisk together all the dry ingredients. In a separate bowl, whisk together the egg and buttermilk; barely stir into the dry ingredients. Add melted butter and stir gently just until combined. Pour into prepared pan and bake for 20-25 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes before serving.

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