Chef Asdren's Stock Show Stew

Chef Asdren's Stock Show Stew

1 lb of lean beef (cubed) (prime if available)
1/2 cup of beef stock
1 cup of water
1 small onion (chopped)
2 small carrots (chopped)
1 stalk of celery (chopped)
1 tsp. Spanish paprika
1 Tbls. tomato paste
18 oz canned tomato sauce
½ cup of vegetable oil

In a half cup of vegetable oil, caramelize onions, carrots and celery. Add the beef, cook until brown.
Add tomato paste, sauce, paprika, beef stock and water. Cover and bring to a boil.
Reduce heat. Cook for 1 hour on low heat. Adjust seasonings as needed and serve over squash cornbread.

Chef Asdren’s Squash Cornbread

1 ½ cups of ground cornmeal
1 cup of flour
1 teaspoon of baking soda
1 ½ teaspoon of baking powder
½ tsp of salt
1/3 cup of brown sugar
2 large eggs
½ to ¾ cup of buttermilk
1 cup of shredded Butternut squash
1 tablespoon of vegetable oil

Grease or spray an 8-inch square baking pan or deep-dish pie plate. Heat oven to 375°. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together the eggs, ½ cup of the buttermilk, squash, and vegetable oil. Combine the wet ingredients with the dry; mix until well blended, adding more buttermilk if needed. Batter will be thick, but easy to stir by hand. Spread batter in the prepared baking pan.
Bake for 25 to 30 minutes, until nicely browned.

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