Comfort food

the best beef stew over creamy polenta.

November 21, 2023 by Becky Spoon

This beef stew over creamy polenta really is the best. I used short ribs that fell off the bone and their marbling just makes it delicious. The broth is rich mostly because of the short ribs. I use a chuck roast mostly which is very good too, but because I love short ribs so much it occurred to me that I should try this old fashioned beef stew I grew up with using short ribs. If you ever make a basic stew using short ribs, I think it will become your favorite.

Stew is the perfect comfort food in my opinion. I love it year around but especially when it’s cold. I love it with cornbread or just some really fresh saltines and of course big chunks of cheddar cheese. And, a favorite is over polenta. I remember growing up my Dad would make “polenta”. Seriously. It was before polenta was popular. We called it cornmeal mush. Anyway, we’d put the cornmeal mush or polenta in the bottom of the bowl, then add our beef stew! Amazingly Good! That is to this day a favorite way to eat beef stew.

No polenta, just the yummy stew with cornbread!

making the beef stew.

There’s a couple of steps in this recipe, but they are easy and make such a tremendous difference. I always use a well marbled chuck roast or in this instance I used short ribs. You actually could use a combination of oxtails and beef short ribs. I don’t use the stew meat you see in the store because it seems a little tough and it is really lean. You need the fat to make a delicious and rich broth.

I made the stew in the instant pot to save time in producing a very tender meat whether it is chuck roast or short ribs. Of course, you don’t have to make it in an Instant Pot; however, it will take some time to render the fat and to make a very tender ribs or roast, The ingredients and technique will remain the same without an Instant Pot.

My first step is to salt and pepper the short ribs or roast. If using a roast, I cut it into 1 inch cubes. I then brown them on both sides in a little oil on the normal sauté mode in the Instant Pot or on the stovetop in a heavy pan, medium to medium high. I saute in batches if I’m working with a large portion.

more instructions……

I then remove the meat from the pan and add a roughly choppd onion, carrots, celery and garlic. I cook stirring to release the bits from the bottom allowing the onions to become translucent I add the meat back in, the tomatoes , then I add the beef stock to cover the meat by about two inches, stirring to continue to deglaze the pan. I then add a bay leaf and I add one or two sprigs of fresh thyme. I secure the lid of the instant pot and set the Instant Pot for 35 to 45 minutes depending on the size.

At that point you can do a quick release or allow the Instant Pot to cool on it’s on. I check for salt and pepper and adjust. At this time I add additional carrots and potatoes because in the first cook I was building flavors and bringing the meat to fork tender so I just throw in a couple of carrots in for the flavor. Now I want lots of potatoes and carrots added and cooked until they are tender. I then set the instant pot to 10 minutes.

If you are cooking on your stovetop, cook follow the above steps and cook until the meat is tender. It make take 2 to 2 1/2 hours to become fork tender. At that point, check for seasoning, add the potatoes and carrots and cook until they are tender. Add your carrots about 5 to 10 minutes before potatoes, as it takes longer for carrots to get tender.

If you’re serving this without the polenta and want to serve it with cornbread, try my recipe for Southern Cornbread because it is no-fail (I think) and is delicious. Here’s the recipe for it: https://the2spoons.com/southern-cornbread/.

Another favorite to have with this stew is my Jalapeno Cornbread! It’s delicious. Loaded with jalapeno, creamed corn and cheddar cheese,s it is the perfect accompaniment so easy, the best jalapeno cornbread.

If you decide to make polenta, you can make it from cornmeal or you can buy polenta. I have purchased a coarse polenta and I’ve purchased an Instant polenta that seems finely ground. I have a hard time finding polenta in my area so if I order it online. This is what I ordered the last time: https://www.amazon.com/gp/product/B00DVIA9AE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. This is an Instant Polenta that is good and so fast to make. Because I was having the polenta with the stew I really didn’t want a parmesan cheese element so I just added salt, pepper and butter. So good.

Here’s the yummy recipe for this beef stew. Enjoy!

beef stew over creamy polenta.

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Course Main Course

Cuisine American

Servings 6 servings

Equipment

Instant Pot or other Pressure Cooker If not using a instant pot, I would use a Dutch oven or heavy pot.

Ingredients

3 lbs Beef Short Ribs
Enough oil to coat the bottom of the pan
1 Lg onion, quartered
2 Carrots, quartered
2 Stalks Celery, diced
2 Cloves garlic, peeled and smashed
1 28 oz can of whole tomatoes, crushed with your hands or diced tomatoes if you prefer
Beef broth to cover the beef by 2 inches above
2 Bay leaves
2 Tbsp Canola oil

Finishing the stew

4-6 Carrots, peeled and cut into 1/2 inch pieces
4-5 Baking potatoes, peeled and cut into chunks Add more depending on your potato size, you want lots of potatoes and carrots
Salt and pepper to taste

Instructions

For the Short Ribs

Set your Instant Pot mode to sauté or if cooking on the cooktop, heat your pan to medium to medium high. While your pans are heating, salt and pepper the short ribs. Add the oil to your heated pan. Add the short ribs and sear on all sides. Remove and set aside.
Add the carrots, celery, onions, garlic, and bay leaves to the pot and cook until the onions are translucent. Add the back into the pot. Add your canned tomatoes to the pot. Add enough beef broth to cover the ribs by about 2 or 3 inches over.
Change the setting to the meat/stew mode and set for 45 minutes. When the 45 minutes has completed, quick release the steam. Check the doneness of the short ribs. They should be fork tender, falling off the bones.

To finish the Stew

Remove the short ribs from the pan. Remove the bone and cut the meat into large pieces if necessary. Set aside.
Add the potatoes and carrots to the broth and other ingredients. If using the pressure cook mode, set for 10 minutes. At the end of the 10 minutes, quick release the steam and check to see if your potatoes and carrots are tender. Stove top, add them to your pot and cook until tender.
Add your rib meat back in and adjust seasoning! Enjoy!

For the Polenta

Cook the polenta according to the package directions. Most recipes call for parmesan cheese. If you don't want the cheese just add salt, pepper and butter.

Keyword cold weather meals, comfort food, Easy, instant pot beef stew, old fashioned beef stew, short rib stew, stew,, winter stews

love this creamy baked macaroni and cheese.

September 10, 2021 by Becky Spoon

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You also will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don’t love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses. For instance,

Meat Loaf The Best – Mom’s Meatloaf
Oven Fried Chicken Mom’s Super Oven Fried Chicken
Pork Chops perfect for a Sunday lunch or dinner – delicious southern smothered pork chops.

This is the perfect dish to have with just other vegetables. A pot of beans and cornbread. Mustard greens and mac n’ cheese are the perfect combination.

love this creamy baked macaroni and cheese.

I like to use the large elbow macaroni shells. I think they are the best for this dish. I know some like to use Penne but I really like the elbow shells. I bought these the other day and they were great: https://amzn.to/3BYSz2w. A nice brand and the shells were big.

Ronzoni Large Elbows Pasta No. 74 (3 Boxes)

Don’t let Macaroni and Cheese intermediate you if you haven’t made it before and please make it from scratch. There are just a few easy steps.

Boil the pasta and drain.
Make the cheese sauce by combining the butter and flour and whisking in the cream/milk.
Cook the sauce until it has thickened
Add the shredded cheeses and combine until melted.
Combine cheese sauce with cooked pasta.
Transfer half of the mac and cheese to a baking dish, add some of the shredded cheese.
Top with the remaining macaroni and cheese and top with the remaining shredded cheese.
Dot the finished mac and cheese with Velveeta cubes.

You can use your choice of cheeses. In this recipe I just used Medium Cheddar, Monterrey Jack Cheese and Velveeta. Other cheeses I like to use in Mac n Cheese are Muenster, Gouda, Gruyere, Fontina, Colby and American.

love this creamy baked macaroni and cheese.

Here you go with this great recipe! I hope you enjoy it! Let me know what you think!

Creamy Baked Macaroni and Cheese

You will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don't love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses.

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Course easy side dish, Side Dish

Cuisine American

Servings 4 servings

Ingredients

2 cups large elbow macaroni
4 tbsp unsalted butter
1/4 cup flour
1 cup heavy cream
1 cup milk
salt and pepper to taste
1/4 tsp onion powder
1/4 tsp garlic powder
pinch smoked paprika
1 cup mild to medium cheddar cheese, grated
1 cup Monterrey Jack Cheese, grated
6-8 1 inch cubes Velveeta cheese

Instructions

Preheat the oven to 350 degrees. Butter your casserole dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until tender. Drain the pasta.
While the pasta is cooking, make the sauce. Melt the butter in a large sauce pan. Add the flour and cook, while whisking a couple of minutes until it starts to turn a little tan in color.
Add the heavy cream and milk and cook until thickened. Add salt and pepper to taste. I like lots of black pepper in my macaroni and cheese. Add the onion powder, garlic powder and a pinch of smoked paprika. Taste and add additional seasonings if desired.
Add the Cheddar cheese and the Monterrey Jack Cheese (or other cheeses you choose) reserving the Velveeta cubes. Whisk the cheese into the sauce until completely melted.
Add the cooked macaroni into the cream sauce and combine.
Add half of the mixture to the prepared casserole dish. Add half of the cheese and the Velveeta cubes. Add the remaining macaroni mixture and top with the remaining grated cheese. If you need more milk add it at this time. I prefer a finished dish that is really creamy.
Place in the oven and cook until the cheese is melted and golden. Enjoy!

Keyword baked, cheese, creamy macaroni and cheese, easy side dish, macaroni, macaroni and cheese, side dish

Chicken and Dumplings – ultimate comfort food.

July 29, 2021 by Becky Spoon

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I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There’s a lot of truth in the statement “comfort food”. How amazing is it that that very thing we need to survive brings us so much comfort?

Chicken and Dumplings – ultimate comfort food.

I had poached a chicken to use in tacos and I had some left over and the homemade chicken stock. I like to poach a chicken because the chicken remains tender and flavorful. Poaching is boiling that never boils! I just use a soup pot to poach a chicken. This is a great soup pot if you need one: https://amzn.to/3iY7e67. I have just a few pieces of All-Clad and I really love the product. I have a very small saucepan that I’ve used for even frying an egg and “IT DOESN’T STICK”. I love those products that foods don’t sticik.

I have another recipe on the blog Chicken and Dumplings – the Ultimate Comfort Food

The difference in the above Chicken and Dumplings is that the dumpling recipe is different. For the dumplings I’m currently posting, they are made using self-rising flour and I love them. I was surprised! And they held up. you know how dumplings can dissolve? And, this recipe is so fast, yet so delicious!

Something that I do but not required is I add carrots, celery, onions and peas. I sauté the carrots, onions and celery until tender, the I add a little flour to form a roux. Not a lot of flour, but enough to insure you have a thickened sauce . It’s much easier to add more chicken stock if the sauce is too tight than to thicken the sauce after the dumplings are done. The dumplings will thicken the sauce some.

Chicken and Dumplings – ultimate comfort food.

If you’d like a side dish I think Green Beans would be great, fried okra in Texas is a favorite, asparagus, or if you add the carrots and peas, you need nothing more. If you want something with crunch and is acidic, add a nice simple salad with some arugula and a mustardy vinaigrette!

Chicken and Dumplings

I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There's a lot of truth in the statement "comfort food". How amazing is it that that very thing we need to survive brings us so much comfort?

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Course Main Course

Cuisine American, Southern

Servings 4 servings

Ingredients

2 tbsp unsaltd butter
1/4 onion, diced
1 carrot diced or thinly sliced
1 rib celery, thinly sliced
1 heaping tbsp all purpose flour
6 cups chicken stock (more if needed)
2 cups chicken, cubed or shredded
1 cup frozen pes
salt and pepper to taste

For the Dumplings

2 cups self rising flour
1/3 cup shortening or butter
3/4 cups buttermilk

Instructions

If you are cooking your chicken, place in 3 quarts of water with 4 tsps kosher salt, 1 medium onion, 2 cloves garlic and about 8 whole peppercorns. Bring these ingredients to a boil, lower the heat and simmer for about 15 minutes to flavor the water. Add the chicken pieces, allow to come back to a boil and immediately adjust the heat to the barest simmer. Allow the chicken to poach until the meat reaches an internal temperature of 165 degrees. As the pieces are done, remove from the pot, spoon a little of the broth over to keep moist and allow to cool. When you can handle the chicken shred or dice into bite-size pieces, discarding skin and bones. If you are refrigerating for later, ladle a little more broth and cover with saran wrap.
Strain the broth and set aside for later or refrigerate.

For the Dumplings

Cut the shortening or butter into the flour using a fork, pastry cutter or your hands until well distributed and in small pieces.
Add the milk and mix with a fork until well mixed. Turn out onto a floured surface and knead a few times. Roll out to about 1/8 inch thick and cut into strips about 1.5 inches wide and what ever length you like. I like about 3 or 4 inch long dumplings. Set aside until ready to add to your broth.

To assemble and complete the dish

Add the butter to a stock or soup pot. Add your diced onions, celery and carrots. Sauté a few minutes until the vegetables begin to soften a little. Add the flour and cook a few minutes. Add the stock, stirring to make sure sure there are no lumps. Bring to a boil, then reduce to a low boil. Add the dumpling strips, separating with a spoon or knife to allow to add more to the simmer broth, When all have been added cover and simmer about 20 minutes until the dumplings are set and cooked through.
Add the chicken and peas and gently stir to combine. The pea will cook in the hot broth, so there is no need to continue cooking. You can turn off or keep warm if you are serving immediately.
Enjoy!

Keyword chicken, chicken and dumplings, comfort food, Dumplings, southern chicken and dumplings, southern food

Chicken & Dumplings, the Perfect Comfort Food

June 18, 2019 by Becky Spoon

Yesterday I made Chicken and Dumplings for my 90-year old Mom. Allen and I had them too, because who can resist this dish? I can’t! They are delicious any time of the year. Mom made delicious dumplings growing up. These are a little different because they seem to be juicer, and I have the finished dumplings with peas and carrots. Not only are you getting added vegetables but look how pretty they are? I added a lot of fresh cracked black pepper because I love it on dumplings!

Some like drop dumplings so I’ve included a recipe from Food Network for those, but I honestly love this recipe for dumplings. They hold together yet they are so tender. If you are in a pinch for time Bisquick has a recipe for drop biscuits that is quick and you’d do everything else the same…but try my dumplings! they are the best! https://www.bettycrocker.com/…/bisquick-recipes/bisquick-dumpling-recipes

I cooked the chicken in my instant pot by cutting it into maybe 5 or 6 pieces, you don’t have to be precise, just as long as they are small enough for you to brown them before you add water and the other ingredients and start your pressure cooking. To add even more flavor, instead of water I used chicken stock with a carrot, onion, and celery.

Chicken and Dumplings, The Perfect Comfort Food

You honestly don’t need anything with this dish, but if you want something else I think a nice vegetable like asparagus would be great. https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

Chicken and Dumplings – the Perfect Comfort Food

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Course Main Course

Cuisine American

Servings 6 servings

Ingredients

For the Chicken (I cooked the chicken in my instant pot)

1 whole chicken pieces (cut into 5 or 6 pieces
onion, cut in chunks (does not have to be peeled), stalk of celery and one carrot for cooking the chicken, along with enough chicken stock to cover

For the Dumplings

2 1/4 cups flour
4 1/2 tsps baking powder
1 1/2 to 2 Cups milk
3 tbsp butter
1/4 tsp salt

For the Chicken and Dumplings

1/2 onion, chopped
1 carrot, thinly sliced
1 stalk celery, thinkly sliced
4 tbsp unsalted butter
8 tbsp flour
chicken broth from cooking your chicken
Cooked chicken, diced or shredded
1/2 cup english peas
1/4 cup fresh parsley, chopped

Instructions

For the Chicken

Brown the chicken pieces in a little oil in the instant pot or a stock pot. When browned add 1/2 onion, 1 carrot, 1 celery stalk. Cover with water or chicken stock and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour or about 30 minutes in the instant pot. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use.

For the Dumplings

Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
Combine the mixture and form into a disc.
Roll the dough on a floured surface as think as possible.
Cut the rolled out dough into strips, then pieces.

For the Chicken and Dumplings

Strain your broth and return to the pan you cooked your chicken in and heat to medium high. Mix the butter and flour together with two cups of warm stock and add to your other chicken stock whisking to insure no lumps. This is your thickener. Add the chopped vegetables and cook until crisp tender.
Add the shredded chicken and the peas.
Add the dumpling strips one at a time. I use a table knife to just clear an opening, then add more until all used. Cook uncovered until for about 20 minutes until done. You want to not disturb as much as you can until they are cooked but I just shake my pan a little while they are cooking.
Spoon the dumplings into serving bowls and enjoy!!

Keyword chicken, chicken and dumplings, Dumplings

The Best – Mom’s Meatloaf

April 2, 2019 by Becky Spoon

Mom’s meatloaf wasn’t an “everything in the fridge” recipe, like that meatloaf you’ve heard stories about. I’ve heard so many say they hate meatloaf because of the meatloaf they had growing up. I can’t even imagine that. I love meatloaf!

Mom’s wasn’t a creation just to get rid of stuff but well thought out, even though it was simple, with just a few ingredients that worked well together. It was absolutely delicious. I have a couple of other meatloaf recipes in my collection, but I always come back to this recipe when I want some comfort food that I grew up with.

The Best – Mom’s Meatloaf

I don’t know why, but I really like to read about the history of food. I didn’t realize meatloaf actually dates back to ancient Rome, did you? Here’s a little history: https://www.thekitchn.com/origins-of-a-classic-the-histo-156555

The Best – Mom’s Meatloaf

I made this meatloaf the other day and served my Summer Squash Casserole as a side dish. Don’t forget the mashed tomatoes or scalloped potatoes! Here’s the link for my Summer Squash Casserole: https://the2spoons.com/two-cheese-qick-summer-squash-casserole/

Here’s the recipe!! Hope you and your family like it!

Mom’s Meatloaf

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Prep Time 10

Cook Time 45

Total Time 55

Course dinner, Lunch, Main Course

Cuisine American

Servings 4 servings

Ingredients

1 lb ground beef
1/2 onion, diced
1/2 bell pepper, diced
1 egg
1/3 cup tomato sauce
1 tbsp fresh parsly
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cups bread crumbs

For the Topping

1/4 cup tomato sauce
1/4 cup ketchup
1 tbsp brown sugar, packed
1/2 tsp Worcestershire sauce

Instructions

Preheat oven to 325 degrees. Add all the ingredients (except for the topping) and thoroughly combine. Add more bread crumbs if needed. Unlike when you are cooking a burger, you want to really combine this mixture.
Form into a loaf and place on a sheet pan or in a casserole dish. Cover the top and all sides of the meatloaf with the topping mixture. It’s fine if it flows down into your dish.
Bake until the meatloaf is firm and the internal temperature reaches 165 degrees. Remove from the oven, allow to rest a few minutes.
Remove to a serving platter and slice. Enjoy!
This meatloaf is easily doubled.

Summer Squash Casserole — Mom’s Meatloaf

Ultimate Comfort Food – Shepherd’s Pie

March 18, 2019 by Becky Spoon

When you’re craving a meaty, savory comfort-food classic, this dish will accomplish that need! Unlike the traditional ground lamb, I used ground beef and it is delicious. Oh, and that mashed potato topping? To die for!

Sometimes called a cottage pie, this is a meat pie with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are minced red meat, cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The pie is sometimes also topped with grated cheese to create a layer of melted cheese on top.

What’s the Shepherd’s Pie history? It’s a common and inexpensive British dish originating from the sheep country in Scotland and northern England. It is a baked meat pie made with minced or diced lamb and topped with a thick layer of mashed potatoes. Although the dish is sometimes called cottage pie, that name is usually given to a version featuring beef. It is thought that peasant housewives invented the pies as a way of repackaging leftovers from the Sunday roast.https://www.britannica.com/topic/shepherds-pie

Ultimate Comfort Food – Shepherd’s Pie

This pie has ample amounts of vegetables like the carrots and peas, and of course the mashed potatoes on top! Serving with a nice green salad or just dinner rolls, or both is all you need. I think you will love this recipe! https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/ will be great with this pie.

Here you go with the recipe! Bon Appetite!

Shepherd’s Pie

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Course dinner, Lunch, Main Course

Cuisine American

Ingredients

2 lb russet potatoes
salt and pepper
2 tbsp olive oil
2 lb grund bef
1 yellow onion, finely chopped
3 large carrots, peeled and cut into 1/2 inch pieces
3 celery stalks, cut into 1/2 inch pieces
2 garlic cloves, minced
2/3 cups white wine
1 1/2 cups chicken or beef broth
2 tsp tomato paste
1 1/2 tsp worcestershire sauce
1 tsp dijon mustard
1 tbsp finely chopped fresh rosemary or thyme
1 cup frozen peas
4 tbsp unsalted butter
1 1/4 cups half-and-half
1/2 tsp ground nutmeg
1/2 cp parmesan cheese

Instructions

Peel and quarter the potatoes. In a saucepan over high heat, bring the potatoes in salted water to a boil. Reduce the heat and simmer until the potatoes are tender, 20 to 25 minutes. Drain and keep warm.

2. Meanwhile, in a large sauté pan over medium-high heat, warm 1 Tbs. of the oil. Add the beef and season with salt and pepper. Sauté, stirring occasionally, until browned, 7 to 10 minutes. Transfer to a bowl and discard the excess fat from the pan.

3. In the same pan over medium-low heat, warm the remaining 1 Tbs. oil. Add the onion and a pinch of salt and cook stirring occasionally, until caramelized, about 10 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots are just tender, about 5 minutes. Raise the heat to medium-high, add the wine and simmer until reduced by half, about 5 minutes. Stir in the broth, tomato paste, Worcestershire sauce, mustard and 1/2 Tbs. of the rosemary. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Add the peas during the last minute of cooking. Return the beef to the pan. Season with salt and pepper. Remove the pan from the heat and cover to keep warm.

4. Meanwhile, place a rack in the upper third of the oven and preheat to 375°F (190°C). Transfer the potatoes to a large bowl and mash with a potato masher. Add the butter and half-and-half and stir until the mixture is well blended. Stir in the nutmeg and season with salt and pepper.

5. Spread the filling evenly in a 9-by-13-inch (23-by-33-cm) or 5-qt (5-l) capacity baking dish. Spread the mashed potatoes evenly on top. Sprinkle with the cheese and the remaining 1/2 Tbs. rosemary. Bake until the potatoes are lightly browned, 15 to 20 minutes. Let cool for 5 minutes, then serve warm.

Keyword Shepherd’s Pie