Beef Stew, Cornbread, and Banana Pudding Trio

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Introduction:

This hearty combination of Beef Stew, Cornbread, and Banana Pudding makes for a comforting, down-home meal that’s perfect for any occasion. The slow-simmered beef stew is rich and filling, the cornbread is buttery and slightly sweet, and the banana pudding provides the perfect sweet, creamy finish. Whether for Sunday dinner or a cozy family meal, this trio will satisfy your taste buds from start to finish.

Beef Stew

Ingredients:

  • Beef chuck: 2 lbs (900g), cut into 1-inch cubes
  • Onion: 1 large, diced
  • Carrots: 4 medium, sliced
  • Potatoes: 4 medium, peeled and cut into cubes
  • Celery: 3 stalks, sliced
  • Beef broth: 4 cups (950ml)
  • Tomato paste: 2 tbsp
  • Worcestershire sauce: 2 tbsp
  • Flour: ¼ cup (30g)
  • Olive oil: 2 tbsp
  • Garlic: 3 cloves, minced
  • Salt: 1½ tsp
  • Black pepper: 1 tsp
  • Bay leaf: 1
  • Thyme: 1 tsp (dried or fresh)
  • Frozen peas: 1 cup (optional)

Instructions:

  1. Brown the Beef: Heat the olive oil in a large pot over medium heat. Toss the beef cubes in flour, shaking off excess. Brown the beef in batches, ensuring all sides are seared (about 5 minutes per batch). Remove and set aside.
  2. Sauté Vegetables: In the same pot, add the onions, carrots, celery, and garlic. Cook for about 5 minutes until softened.
  3. Simmer: Stir in the tomato paste and Worcestershire sauce. Add the beef broth, potatoes, thyme, bay leaf, and browned beef. Bring to a boil, then reduce heat to low and cover. Simmer for 1½ to 2 hours, until the beef is tender.
  4. Finish: In the last 15 minutes of cooking, stir in the frozen peas (if using). Adjust seasoning with salt and pepper. Remove the bay leaf before serving.

Cornbread

Ingredients:

  • Cornmeal: 1 cup (120g)
  • All-purpose flour: 1 cup (120g)
  • Granulated sugar: ¼ cup (50g)
  • Baking powder: 1 tbsp
  • Salt: ½ tsp
  • Milk: 1 cup (240ml)
  • Egg: 1 large
  • Unsalted butter: ¼ cup (60g), melted

Instructions:

  1. Preheat Oven: Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. Mix Wet Ingredients: In another bowl, whisk together the milk, egg, and melted butter.
  4. Combine: Gradually stir the wet ingredients into the dry ingredients, mixing until just combined.
  5. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Serve: Let cool slightly before slicing and serving warm with butter.

Banana Pudding

Ingredients:

  • Vanilla wafers: 1 box (about 11 oz)
  • Bananas: 4-5 ripe, sliced
  • Instant vanilla pudding mix: 1 (5 oz) box
  • Milk: 3 cups (720ml)
  • Sweetened condensed milk: 1 (14 oz) can
  • Heavy cream: 1 cup (240ml), cold
  • Vanilla extract: 1 tsp

Instructions:

  1. Prepare Pudding: In a large bowl, whisk together the pudding mix, milk, and sweetened condensed milk until smooth and thickened. Refrigerate for 5 minutes.
  2. Whip the Cream: In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
  3. Layer: In a trifle dish or 9×13-inch pan, layer vanilla wafers at the bottom, followed by a layer of sliced bananas. Spread a layer of pudding over the bananas, then a layer of whipped cream. Repeat the layers until all ingredients are used, ending with whipped cream on top.
  4. Chill: Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the wafers to soften.
  5. Serve: Garnish with extra vanilla wafers or banana slices on top before serving.

Tips for Success:

  • For the beef stew, use a tough cut of beef like chuck that becomes tender with slow cooking.
  • Don’t overmix the cornbread batter to ensure a fluffy texture.
  • The banana pudding is best when chilled overnight, allowing the wafers to absorb moisture and soften perfectly.

Recommendations:

  • Serve the beef stew with a dollop of sour cream or a sprinkle of fresh parsley for added richness.
  • Add honey butter to the cornbread for a sweeter touch.
  • If you want a quicker banana pudding, use store-bought whipped topping in place of homemade whipped cream.

Nutrition (per serving):

Beef Stew:

  • Calories: 400
  • Protein: 35g
  • Carbohydrates: 30g
  • Fat: 18g
  • Fiber: 5g
  • Sodium: 800mg

Cornbread:

  • Calories: 200
  • Protein: 4g
  • Carbohydrates: 30g
  • Fat: 7g
  • Fiber: 2g
  • Sodium: 300mg

Banana Pudding:

  • Calories: 320
  • Protein: 5g
  • Carbohydrates: 48g
  • Fat: 12g
  • Fiber: 2g
  • Sodium: 300mg

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