by Jessica Beck
Optional
1/4 cup cornstarch mixed into a slurry with 1/4 cup lukewarm water if a heartier sauce is desired
Directions
Preheat your oven to 300°F.
Next, coat the beef chunks in flour, and then brown them in your cast iron Dutch oven using olive oil over medium heat. Add the carrots, onions, potatoes, broth, water, salt, pepper, bay leaves, and dried thyme, then stir to mix. Add the cornstarch slurry if a heartier liquid is desired. Cover and bake three to four hours, or until the meat, potatoes, and carrots are fork tender. Remove the bay leaves and serve.
Serves 4 to 6 hearty appetites
Note: This meal goes extremely well with the cornbread recipe listed below.
CORNBREAD
I grew up eating brown beans and cornbread, a staple that I still enjoy to this day. I have to say, though, this particular recipe has evolved quite a bit over time. What started off as a basic mix has since developed into a star addition to just about any meal. The jalapenos are optional, but I highly recommend them! If you find they are too spicy, just reduce the amount used the next time you make it. As far as I’m concerned, it lacks a little something when you omit them altogether.
Ingredients
2 tablespoons butter (we used salted, but unsalted is fine as well)
1/4 cup onion, diced
1/2 green bell pepper, diced
1/2 cup corn kernels, frozen
1 tablespoon jalapenos, diced (jarred work fine, or fresh will do as well)
1 box or bag cornbread mix (approx. 7.5 oz.)
1/2 cup buttermilk (I used to use fresh, but I’ve recently switched to the powdered and can’t tell any difference)
1 egg, beaten
1/2 cup shredded cheese (I like sharp or extra-sharp cheddar, but you can use just about any kind you like)
1 tablespoon oil (I use olive oil in my cast iron to both cook and season the pans)
Directions
In a cast iron skillet (10-inch for tall cornbread, 12-inch for flatter, crisper bread), melt the butter under medium heat, and then cook the onion and pepper until the onion is almost translucent. Next, add the frozen corn and the diced jalapenos, stirring until the corn is thawed. Take this off the heat and set aside. Next, in a medium-sized bowl, empty the cornbread mix, and then add the buttermilk and the beaten egg, mixing until mostly incorporated. Add the veggies (and jalapenos if desired), and finally put in the shredded cheese, mixing again until nearly incorporated into the mix as well. Add the olive oil to the cast iron skillet and heat until warm. Pour the batter in, and then bake from 20 to 30 minutes at 375°F, or until the top begins to brown and the edges pull away from the sides. Remove, cut into wedges, and serve. We like to have some real butter nearby, as it is pure ambrosia when it melts into the cornbread. It is truly delightful!
Serves 3 to 6, depending on the size of your slices
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OTHER BOOKS BY JESSICA BECK
The Donut Mysteries
Glazed Murder
Fatally Frosted
Sinister Sprinkles
Evil Éclairs
Tragic Toppings
Killer Crullers
Drop Dead Chocolate
Powdered Peril
Illegally Iced
Deadly Donuts
Assault and Batter
Sweet Suspects
Deep Fried Homicide
Custard Crime
Lemon Larceny
Bad Bites
Old Fashioned Crooks
Dangerous Dough
Troubled Treats
The Classic Diner Mysteries
A Chili Death
A Deadly Beef
A Killer Cake
A Baked Ham
A Bad Egg
A Real Pickle
A Burned Biscuit
The Ghost Cat Cozy Mysteries
Ghost Cat: Midnight Paws
Ghost Cat 2: Bid for Midnight
The Cast Iron Cooking Mysteries
Cast Iron Will
