Ingredients
This will be your new favourite pot pie recipe. Topped with a cornbread biscuit over a spiced-up beef stew this comforting dish is one that everyone will enjoy. For smaller households, you can freeze some to enjoy for another meal.
- 1 lb (500 g) boneless Beef Blade or Cross Rib Simmering Steak or boneless Shank
- 1 tbsp (15 mL) chili powder
- 2 tsp (10 mL) dried oregano leaves
- 1 tsp (5 mL) ground cumin
- ½ tsp (2 mL) EACH salt and pepper
- 2 tbsp (30 mL) canola or vegetable oil
- 1 large onion, chopped
- 1 large sweet green pepper, chopped
- 1 cup (250 mL) beef broth
- ⅓ cup (75 mL) milk
- 2 tbsp (30 mL) all-purpose flour
Cornbread Topping
- ⅔ cup (150 mL) all-purpose flour
- ½ cup (125 mL) cornmeal
- 1 jalapeño pepper, finely chopped
- ½ cup (125 mL) shredded old Cheddar cheese
- 1 tsp (5 mL) baking powder
- ½ cup (125 mL) milk
- 2 tbsp (30 mL) canola or vegetable oil
Preparation
Cut beef into bite-size pieces, pat dry with paper towel and place in a bowl. Sprinkle with chili powder, oregano, cumin, salt and pepper; toss well to evenly coat.
Heat oil over medium-high heat in a large saucepan; brown beef in batches, turning with tongs, until browned all over. Add onion and green pepper; cook, stirring, for 3 minutes or until beginning to brown. Pour in beef broth and bring to a gentle simmer. Cover, reduce heat and simmer for about 1 hour or until beef is tender.
Whisk together milk and flour in a small bowl until smooth. Stir into beef mixture; cook, uncovered, stirring often, for about 15 minutes or until sauce slightly thickened and beef is fork-tender. Set aside.
Lightly grease 4 small (about 1 cup/250 mL) casserole dishes and place on a parchment paper or foil-lined baking sheet.
Cornbread Topping: Whisk together flour, cornmeal, chopped jalapeño, cheese and baking powder in a bowl. Whisk together milk and oil in a small bowl; pour into flour mixture and stir to combine. Divide beef mixture among prepared casserole dishes and spoon cornbread mixture over top.
To freeze, bake as directed and let cool completely, then wrap and freeze for up to 2 weeks. Let thaw overnight in the refrigerator or defrost in the microwave and warm through in microwave or 350ºF oven until hot.
Bake in preheated 400ºF oven for about 25 minutes or until cornbread is golden brown and toothpick inserted in centre comes out clean. Let cool slightly before serving.
RECIPE TIP
To freeze, bake as directed and let cool completely, then wrap and freeze for up to 2 weeks. Let thaw overnight in the refrigerator or defrost in the microwave and warm through in microwave or 350ºF oven until hot.
Nutritional Information
-
660
-
35g
-
10g
-
100mg
-
840mg
-
4g
-
550mg
-
44g
-
6g
-
31%
-
11%
-
44%
-
300mg
-
40g
-
60mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
