Tuscan Beef Stew with Honey Cornbread

Beef Stew

Makes 6 servings


3 tablespoons olive oil

1 red onion, cut into medium dice

3 stalks celery, cut into 1/2-inch pieces

2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes

2 1/2 cups dry red wine

4 sprigs fresh rosemary

8 sprigs fresh thyme

3 cloves garlic, minced

1 28 oz. can stewed tomatoes, drained

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


In a heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine, rosemary, thyme, and garlic, stir well, and bring to boil. Add stewed tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.

When beef is tender, use tongs to remove thyme sprigs. Transfer stew to a large serving bowl and serve alongside cornbread.


Honey Cornbread

Makes about 9 servings

2/3 cup sugar
3 tbsp. honey
1/2 cup melted butter
2 large eggs
1/2 tsp. baking soda
1 cup buttermilk (for buttermilk substitute, see “Tips & Tricks” section)
1/2 tsp. salt
1 cup yellow cornmeal
1 cup flour

Preheat the oven to 375 degrees.

In a medium bowl, stir sugar, honey and butter together. Whisk in eggs. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.

Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for about 35 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.


Printed from ComfortofCooking.blogspot.com