Barbecued Beef Stew With Cheddared Corn Pudding Recipes

PUERTO RICAN CANNED CORNED BEEF STEW

Steps:

• Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
• Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.

BARBECUE BEEF AND CORN SHEPHERD'S PIE

Steps:

• Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
• Meanwhile, cook potatoes as directed on package using water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
• Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

CHEDDAR CORN PUDDING WITH BACON

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange corn tortilla pieces in the bottom of prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
• Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef.
• Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.

SLOW COOKER BBQ BEEF STEW

Steps:

• In a nonstick skillet, heat the oil and brown the meat in batches.
• As the meat browns transfer to a 5 quart slow cooker.
• Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules.
• Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours.
• Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce; cover and cook an additional 30 minutes or until heated through.

BBQ BEEF STEW

Steps:

• Place meat and vegetables in slow cooker; top with bay leaves. Mix broth, barbecue sauce, 1 Tbsp. soy sauce and crushed pepper until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Use slotted spoon to transfer meat and vegetables from slow cooker to bowl; cover to keep warm. Pour liquid from slow cooker through strainer into medium saucepan; discard strained ingredients. Skim and discard any fat from surface of strained liquid. Return meat and vegetables to slow cooker.
• Bring liquid in saucepan to boil. Mix cornstarch and remaining soy sauce until blended. Add to ingredients in saucepan; whisk until blended. Cook and stir 2 min. or until slightly thickened. Add to ingredients in slow cooker; stir. Cover. Cook on HIGH 20 min. or until heated through.

BEEF STEW WITH CHEDDAR DUMPLINGS

Steps:

• In a Dutch oven, heat oil and brown meat on all sides.
• Add onion salt, pepper, garlic salt, water and bouillon.
• Bring to a boil, reduce heat and simmer, covered, about 1 hour.
• Add carrots and onion.
• Simmer, covered, until vegetables are tender.
• Stir in green beans.
• For dumplings, combine biscuit mix and cheese.
• Stir in enough milk to form a soft dough.
• Drop by tablespoonful into bubbling stew.
• Cover and simmer 12 minutes (do not lift cover) or until dumplings are done.
• Serve immediately.

CROCK POT BARBECUE BEEF STEW

Steps:

• Saute onion, pepper and garlic in oil.
• Combine salt, pepper, beef stock, tomatoes, mushrooms, barbecue sauce and onion,pepper and garlic mixture.
• Add stew meat to crock pot and pour over remaining ingredients
• Cook low heat 8-10 hours.
• Mix cornstarch, cold water and add to crock pot to thicken the sauce.

BARBECUE BEEF STEW

Steps:

• In skillet brown meat in hot oil.
• Drain off fat.
• Place onion rings, green pepper and garlic in crockery cooker.
• Place meat atop; sprinkle with salt and 1/8 teaspoon pepper.
• Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix.
• Cover; cook on low-heat setting for 8-10 hours.
• Turn cooker to high-heat setting.
• Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
• Cover and cook till thickened and bubbly, stirring occasionally.
• Serve over hot rice.

BARBECUED BEEF STEW WITH CHEDDARED CORN PUDDING

Steps:

• Preheat the oven to 325°F.
• Season the beef with salt and pepper.
• In a Dutch oven or large, flameproof casserole dish, heat the oil over med-high heat.
• Sauté the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch).
• As the meat is browned, remove it to a plate.
• Add the onions to the pot and cook, stirring often, until golden brown (7 minutes).
• Return the meat to the pot along with any juices that have collected on the plate.
• Add the beer, vinegar, ketchup, sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle.
• Bring just to a boil, cover, and transfer to oven.
• Bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours).
• Remove stew from oven, then increase oven temperature to 350°F.
• With a slotted spoon, remove the meat to a bowl.
• Skim all excess fat from the top of the stew.
• Remove the chipotle chile.
• Tear off and discard the stem end and puree the chile in a food processor or blender with 1 cup of the cooking liquid.
• Stir the chile puree back into the stew.
• If the sauce is thin, boil uncovered,.
• stirring often and skimming once or twice, until thickened slightly (5-7 minutes).
• Return the beef to the stew.
• Pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish.
• Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
• Stir in the cheese.
• Spoon the corn pudding on top and spread evenly.
• Bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes).