Country Beef & Cabbage Stew Served Over White Rice with Honey Butter Cornbread "Sunday Dinner"

Cooking With Tammy

Cooking With Tammy

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If you're looking for the ultimate comfort food dinner, this Country Beef & Cabbage Stew is exactly what you need! Tender chunks of slow-simmered chuck roast are cooked in a rich, savory gravy with potatoes, carrots, onions, and fresh cabbage, then served over fluffy long-grain white rice with a side of warm honey butter cornbread.

Ingredients
Beef
3 lbs chuck roast, cut into 1½-inch cubes
2 tbsp vegetable oil
Seasonings
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1½ tsp CWT Creole seasoning https://cookingwithtammy.shop/product...
1 tbsp CWT all-purpose seasoning https://cookingwithtammy.shop/product...
1 tsp thyme
1 tsp black pepper
2 tsp kosher salt (or to taste)
1 tbsp beef bouillon

Vegetables
1 large onion, diced
4 cloves garlic, minced
3 celery stalks, chopped
3 carrots, sliced
3 medium Yukon Gold potatoes, peeled and cubed
½ green bell pepper, diced (optional)
½ red bell pepper, diced (optional)
½ medium green cabbage, cut into large chunks

Broth
4 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tbsp browning sauce (optional, for color)
2 bay leaves

Thickener if necessary
2 tbsp cornstarch
3 tbsp cold water

Long-Grain White Rice
2 cups Uncle Ben's Original Converted Rice (or any converted/parboiled long-grain rice)
Water according to package directions
1 tbsp butter
Pinch of salt

Honey Butter Cornbread
Dry
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tbsp baking powder
½ tsp salt
Wet
2 eggs
1 cup buttermilk
½ cup melted butter
Honey Butter
¼ cup melted butter
2 tbsp honey

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