Beef Stew with Rice & Cornbread
Ingredients
For the Beef Stew:
700g beef chunks (stew meat or short ribs)
2 tbsp vegetable oil
1 large onion, diced
3 garlic cloves, minced
2 carrots, sliced
3–4 potatoes, cubed
2 celery stalks, chopped
1 tbsp tomato paste
1 tsp paprika
1 tsp black pepper
1 tsp thyme
1 bay leaf
Salt to taste
4 cups beef broth
1 tbsp Worcestershire sauce (optional)
1 tbsp chopped parsley (optional)
For the Rice:
1 cup white rice
2 cups water
Salt to taste
For the Cornbread (quick version):
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter
1 egg
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Instructions
1. Make the Beef Stew
1. Heat oil in a pot. Brown the beef on all sides.
2. Add onion and garlic; cook until soft.
3. Stir in tomato paste, paprika, thyme, black pepper, and salt.
4. Add carrots, potatoes, and celery; mix well.
5. Pour in beef broth and add bay leaf.
6. Add Worcestershire if using.
7. Cover and simmer 1.5–2 hours until beef is tender and stew thickens.
8. Add parsley before serving.
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2. Cook the Rice
1. Rinse rice.
2. Add rice, water, and salt to a pot.
3. Cover and cook on low until water is absorbed.
4. Fluff with fork.
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3. Make the Cornbread
1. Mix all dry ingredients: cornmeal, flour, sugar, baking powder, salt.
2. Add milk, melted butter, and egg.
3. Stir until smooth.
4. Pour into a greased baking pan.
5. Bake at 200°C (400°F) for 20–25 minutes.
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4. Serve
Place rice in a bowl, ladle beef stew around it, and add a slice of warm cornbread on top. Enjoy!
