Coffee Stew
2 lbs beef, cut into bite size pieces
2 tsp meat tenderizer
1 tsp dry basil
3 C water, divided
2 C cold brewed coffee
1 lg. onion, chopped
2 celery ribs, chopped
6 carrots, chopped
6 potatoes, peeled and chopped
1 (10 oz) pkg, frozen peas
1 (15 oz) can corn, drained
2 C vegetable juice cocktail, divided
2 tsp. cornstarch
2 Tbsp dry parsley
In a saucepan combine 1 C water, meat tenderizer and meat, bring to a boil then cover and let simmer for 40 minutes. In a soup pot combine 2 C water, onion, celery, carrots, potatoes, peas, corn, 1 C coffee, 1 C vegetable juice, basil and parsley. Bring to a boil and let simmer while meat is cooking. Add meat and cooking liquid to soup pot once it is done cooking. Dissolve cornstarch in vegetable juice and add to soup pot along with remaining coffee. If needed add water or more vegetable juice to cover pot contents. Cook over medium heat until everything is tender about 30 more minutes.
Corn Bread
1 C yellow cornmeal
1 1/2 C flour
3/4 C sugar
4 tsp. baking powder
1 tsp salt
1 C milk
2 eggs
1/4 C oil
Combine everything and mix well, pour into greased muffin tins or a greased loaf pan. Bake at 425 degrees for 20-25 minutes or until golden brown.
For more great recipes check out Tuesdays at the Table and Tasty Tuesday
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