Soups:

Holiday Beef Stew

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Red potato may be left unpeeled. You may prepare cornbread according to box directions.

Ingredients

Stew:
2 tablespoons bacon drippings or olive oil
1 cup onion, chopped
1 stalk celery, chopped
3 tablespoons flour
2 teaspoons spice mix (see recipe)
1-1/2 to 2 pounds stew meat orround steak, cut into 1-inch cubes
2 cups white wine
1 can (14.5 ounces) stewed tomatoes with green pepper, onion, celery, chopped into smaller pieces
1 cup red potato, peeled, cut into 1/2 inch cubes
2 bay leaves
3 cups frozen mixed vegetables (carrots, peas, lima beans, corn)
Spice mix:
1 teaspoon each:
Ground cinnamon, ground clove, paprika (sweet or hot), sea salt, coarse ground black pepper.
Mix together. Set aside. (Store in a container).
Holiday Corn Bread:
1 package corn bread Jiffy mix
1 tablespoon sugar
1 teaspoon nutmeg
1 egg
1/3 cup milk

Instructions

In 5-quart Dutch oven, using bacon drippings, brown chopped onion and celery for 3 minutes on low heat. While onions and celery are browning, mix flour and 2 teaspoons of spice mix in 2-1/2 gallon sealable bag; add meat; shake to coat meat with flour mixture. Place meat into Dutch oven (with onions & celery) and brown for 5 minutes, stirring occasionally to evenly brown. Add wine, tomatoes, potato and bay leaves. Let simmer (covered) on low heat for 60 minutes. Add frozen vegetables. Simmer (covered) for an additional 30 minutes, or until meat is tender. Serve with holiday corn bread. For corn bread, preheat oven to 400 degrees. Prepare 8x8 greased pan. Place Jiffy corn bread mix, sugar and nutmeg in bowl; stir to blend. Add egg and milk. Mix. Pour into prepared pan. Bake 10 minutes or until toothpick comes out clean. Serve with Holiday Beef Stew. Serves 6 to 8.

Serves 6 -8 people

Karol Donaubauer
Davenport