One of our most popular recipes on our blog is for our favorite Cornbread Cake recipe. This cornbread recipe is hands-down the BEST cornbread recipe around. It is the perfect combination of sweet, salty, buttery and moist. I love to make our traditional recipe and use 1/2 white bean puree and 1/2 the butter to make a little healthier twist to this bread. If you have not made this cornbread recipe, you need to try it! Hey, if you want to be extra healthy you can even add half wheat flour to this recipe. Serve with warm honey or honey butter and I could eat a plate of this cornbread for a meal.
Since I should probably eat more than just cornbread for dinner, I love to serve this Game Day Stew with that recipe. The saltiness of the stew and the warm, sweet cornbread is a perfect combination to me for winter. I have even been known to put pieces of my cornbread into my stew as I eat it (gross I know!), but I love the combination so much it saves me a step. My kids think I’m weird, but that’s okay.
s stew is not my original recipe. This Game Day Stew was actually introduced to me from my neighbor Karen who brought it to me after I had one of my many children. Since then, it has always remained one of my favorite soups to make in the winter. She claimed this recipe came from the BYU football coach Lavelle Edwards. I am not sure who came up with it, but I love that it is simple, quick and a great way to use up your leftover beef roast from a precious dinner. Now, I know this recipe has canned cream of mushroom soup and so some that is a major turn off. However, for the ease of this recipe and the great salty taste, this is one recipe I just ignore the health label on the back of the can, and enjoy! 🙂
Game Day Stew
- 1 lb. cooked and shredded beef roast
- 2 cans cream of mushroom soup
- 2 cups carrots, sliced
- 4 potatoes, cubed into 1/2 inch pieces
- 1 onion, cut into small chunks
- 1 cup celery, diced
- 1 cup frozen peas
- 1 package Lipton Onion Soup Mix
- 2-4 cups beef broth or until desired thickness
- Place a beef roast into a crock pot and season with salt and pepper. Add a cup of water to the roast and cook in the slow cooker for 5-6 hours, or until the meat can be shredded. While the roast is cooking, you can prepare the other stew ingredients. Cut the onions, potatoes, carrots and celery. Place them in a large pot with enough water or beef broth to cover the vegetables. Bring to a low boil and let the vegetables cook until tender. Cut up the beef and add to the stew. Add the onion soup mix and two cans of cream of mushroom soup. If the stew is too thick add extra beef broth. Simmer until the stew is thick and warmed thoroughly. Season the soup with extra salt and pepper as needed. About 10 minutes before serving, add the frozen peas to the stew and let them warm through. You don't want to cook those too long in the stew or they will lose their bright green color. Serve warm with favorite bread.