Since we weren’t feeling to great of late, I took a few a few short cuts with this meal. I made Beef Barley Soup and didn’t brown anything. I just threw it all in the crock pot! Beef or Chicken broth can be substituted for water/bouillon combo. Whenever I make mashed potatoes, I always add lots of garlic to the water. When I drain the potatoes I save and freeze the water in plastic containers to later use for soup.
Lazy Day Beef Barley Soup
2 lb chuck roast cut into 1.5 inch cubes with all visible fat removed
1 red onion chopped
1 large carrot chopped
2 stalks celery chopped
4 cups water
1 TBS better then bouillon
2 cups potato water
1 14 oz can chopped tomatoes
3/4 cup pearl barley
1 large bay leaf
Put all of the above ingredients in crock pot on low for 7-8 hours
Just Plain Old Cornbread*
1 tbs oil (preferably corn or canola)
1 1/2 cups medium grind preferably stone ground cornmeal
1/2 cup all purpose flour
3 tbs sugar
1 tbs baking powder
1 tsp salt
1 tsp baking soda
1 1/2 cups buttermilk
3 eggs lightly beaten
3 tbs unsalted butter melted
Grease 10 inch cast-iron skillet with the oil. Place the empty skillet in cool oven and set temperature to 400 degrees.
In a medium bowl, stir together cornmeal, flour, sugar, baking powder, salt and baking soda. Pour in the buttermilk and eggs and gently mix by hand until mixture is thoroughly blended. Stir in melted butter.
Remove hot skillet from the oven and pour batter in the skillet (The batter will sizzle) and return to oven. Bake bread for 18-20 minutes or until it begins to brown on top and a toothpick inserted into the center comes out clean. Serve Bread warm
* Recipe from Texas Home Cooking by Jamison
This is my ‘go-to’ cornbread recipe. I usually jazz it up with bacon or cheddar depending on the mood.