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BEEF STEW WITH CORN BREAD TOPPER

Source of Recipe

Aunt Saunny

Makes 6 to 8 servings
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 pounds beef stew meat
1/3 cup CRISCO all-vegetable shortening or 1/3 CRISCO Stick
1 can (16 ounces) tomatoes, cut up
1/2 cup water
5 carrots, sliced
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chili sauce
1 tablespoon instant beef bouillon granules or 3 beef bouillon cubes,
crushed
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) cut green beans, drained
Corn Bread Topper
Snipped fresh parsley

Preheat oven to 325ºF.
In plastic bag, combine the flour, salt, and pepper. Add meat cubes, tossing to coat. In a large skillet, brown the meat in the hot Crisco. Add the tomatoes with liquid, the water, carrots, onion, celery, chili sauce, and bouillon
granules to meat in skillet. Mix well and transfer to 3-quart casserole. Cover tightly and bake at
325ºF for 1-1/4 hours. Stir the mixed vegetables and green beans into the stew. Cover
and bake 45 minutes longer. Increase the oven temperature to 425ºF. Spoon Corn Bread Topper in mounds atop hot mixture. Bake, covered, for 18 to 20 minutes or till mixture is done. Sprinkle with snipped parsley.

Corn Bread Topper: In bowl, combine 1/2 cup yellow cornmeal, 1/2 cup sifted flour, 1 tablespoon sugar, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt. Mix together 1 beaten egg, 1/4 cup milk, and 2 tablespoons melted Crisco. Add to dry ingredients; beat till smooth.