Beef Stew with Jalapeño Cornbread

Name: Beef Stew with Jalapeño Cornbread
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 pound beef stew meat, cut into 1½-inch chunks; Kosher salt and freshly ground black pepper; 4 tablespoons (½ stick) salted butter; 1 white onion, cut into ¼-inch dice; 4 carrots, peeled and cut into ¼-inch dice; 3 celery stalks, cut into ¼-inch dice; ¼ cup all-purpose flour; 1 tablespoon garlic powder; 1 tablespoon garlic salt; One 32-ounce box beef broth; One 14.5-ounce can fire-roasted diced tomatoes; One 14.4-ounce can gold and white corn, such as Del Monte, undrained; 1 large russet potato, scrubbed and cut into ¾-inch cubes; 1 cup frozen peas; Jalapeño Cornbread, for serving

5 steps

Prep:15minCook:2h

Updated at: Sun, 15 Oct 2023 22:18:03 GMT

Ingredients

8 servings

1 poundbeef stew meat

cut into 1 1/2-inch chunks

kosher salt

freshly ground black pepper

4 tablespoonssalted butter

1white onion

cut into 1/4-inch dice

4carrots

peeled and cut into 1/4-inch dice

3celery stalks

cut into 1/4-inch dice

¼ cupall-purpose flour

1 tablespoongarlic powder

1 tablespoongarlic salt

1 x 32 ouncebeef broth

box

1 x 14.5 ouncecan fire-roasted diced tomatoes

1 x 14.4 ouncecan gold and white corn

undrained

1russet potato

large, scrubbed and cut into 3/4-inch cubes

1 cupfrozen peas

Jalapeño Cornbread

for serving

Instructions

Step 1

1. Lightly season the beef with a pinch each of salt and pepper. In a large soup pot, heat the butter over medium heat until the foam subsides. Add the beef and sauté it until browned on all sides, about 10 minutes.

Step 2

2. Add the onion, carrots, and celery and sauté until the vegetables are tender but not fully cooked, about 10 minutes. Stir in the flour, garlic powder, garlic salt, and 1 teaspoon each of kosher salt and pepper. Cook for 1 or 2 minutes, stirring occasionally, until well combined.

Step 3

3. Add the broth, tomatoes, corn and its liquid, and potato. Add up to 1 cup water if necessary to ensure that the ingredients are covered. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook until the meat and potatoes are tender, about 1 hour 15 minutes.

Step 4

4. Add the frozen peas and simmer, uncovered, until the peas are cooked but still bright, 5 to 10 minutes. Ladle the stew into bowls. Serve immediately with the cornbread on the side.

Step 5

5. Store leftovers in a covered container for up to 5 days or in the freezer for up to 1 month.