This recipe is from Paula Dean, but I have altered it a bit to our taste. It’s one of our favorites, especially to make on a weekend or day-off since it does take awhile, but it makes SO much that you get many future meals out of it.
Time: About 3-3.5 hours
Yields: Enough for an army
2 tablespoons vegetable oil
3 pounds boneless chuck roast
3.5 – 4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans canned (I throw in the whole can, drained)
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup corn kernels canned (I throw in the whole can, drained)
2 cups diced potatoes
Heat the oil in a large skillet over medium heat. Place the roast in the skillet (I use the same stockpot I will use for the soup) and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot.
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. Add the remaining vegetables and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add more parsley for garnish. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
HUSBAND RATING: (Pause for slurping…) “Mmm, LOVE all the vegetables in here. So hearty and healthy at the same time. Good comfort food.”
I just did a search, and came up with this recipe.
1/4 cup of butter
1 cup of yellow cornmeal white
1 cup of all purpose flour
1/4 cup of granulated white sugar
4 tsp of baking powder
1/2 tsp of salt
1 cup of milk
(Preheat oven to 425F.)
Place the butter into a 10-inch heavy bottom ovenproof frying pan or cast iron skillet and heat in the oven until butter is melted.
NOTE- Heating the butter in the skillet until it’s hot and melted before adding the batter, guarantees a desirable CRISPNESS on the outer edges of the bread.
While the pan is heating and the butter is melting, prepare your cornbread batter.
In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt, buttermilk and egg until well blended- wire whisk if possible.
Pour batter into the HOT and buttery skillet (batter will sizzle), return to the oven and bake for 20 – 25 minutes until bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.
Cut into wedges.
Makes 6 – 8 cornbread wedges.
HUSBAND RATING: “Goes great with the soup, and I like it better than last week’s cornbread. It’s less sweet and sticky.”