"One-Pot" Meal. Cornbread, cooked in a Beef Stew.

beef chuck

🥗Healthier: lean beef

💰Cheaper: stew meat

Stew meat is often less expensive and can be used interchangeably.

cornmeal

🥗Healthier: polenta

💰Cheaper: corn flour

Corn flour can be a more affordable option for cornbread.

Preheat the oven to 350 degrees Fahrenheit.

Slice 1 large onion into half-moon slices and place in a bowl.

Slice 2 large carrots into thick circles and add to the bowl.

If using, slice 4 stalks of celery into large slices and add to the bowl.

Mince 4 cloves of garlic using a rocking mincing tool.

In a mixing bowl, combine 1 tablespoon sweet paprika, 1 teaspoon black pepper, 1 tablespoon kosher salt, 1 teaspoon dry herb mix, 0.5 teaspoon chili flakes, 1 tablespoon ground coriander, 2 bay leaves, and 2 dry chili peppers.

Chop a small bunch of fresh parsley and a small bunch of sage, reserving some for garnish.

In a large 5-quart chicken fryer, heat 3 tablespoons of avocado oil and 1 tablespoon of ghee or butter until sizzling.

Add the stew meat to the pot and do not touch it for a couple of minutes to allow browning.

Turn the meat to brown on the other side until halfway cooked.

Add the sliced onion and cook for a couple more minutes, ensuring not to evaporate all the juices.

Add 1 tablespoon of tomato paste and dissolve it in the juices from the meat.

Add the minced garlic and cook for 1-2 minutes.

Add all the spices and mix well to combine.

Add all the vegetables (carrots, celery) at once and mix to coat with the juices.

Add half of the chopped fresh herbs and enough beef stock to just cover the meat.

Cover the pot and place it in the oven for 1 hour.

In a mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt; whisk to combine.

Add 0.5 cup of remaining chopped fresh herbs and 1 cup of milk, mixing until combined.

Adjust the texture of the cornbread batter by adding more milk, one tablespoon at a time, until it reaches the right consistency.

After about 1 hour and 15 minutes, check the beef stew for meat tenderness and seasoning.

If needed, add more beef stock and return to the oven until boiling.

Using a large ice cream scoop, drop the cornbread batter into the boiling beef stew.

Cover the pot and bake for an additional 25 minutes.

Once done, sprinkle with fresh parsley for presentation and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens