One-Pot Beef Stew with Collards | Beef, Sausage, Collards and a side of Buttermilk Cornbread!"

Описание: #BeefStew #SouthernCooking #ComfortFood #CollardGreens #Cornbread #OnePotMeal #RecipeVideo #HomeCooking #Foodie #ButtermilkCornbread #PorkSausage #FallStews #beeftips
Greeting Food Enthusiasts and Home Cooks! Get ready to warm your soul with this hearty Southern-inspired stew! In this video, we’re cooking up a rich and smoky Beef Stew with Collards, featuring tender beef tips, savory pork sausage, earthy black beans, vibrant green chiles, and a surprising addition of orange juice for a citrusy twist. A dash of chili powder or paprika adds depth and warmth, while slow-simmered collard greens bring that classic Southern comfort.
To complete the meal, I’m serving it with golden, fluffy Buttermilk Cornbread—crispy on the outside, soft on the inside, and perfect for soaking up every last drop of stew.

👨‍🍳 Whether you're cooking for family or meal prepping for the week, this one-pot wonder is packed with flavor and easy to make. Don’t forget to like, subscribe, and hit the bell for more delicious recipes!
Here is the recipe:
904g/ 2lbs. Chuck steak (cut into 1-inch tips)
28g/ 2 tbsp vegetable oil
28g/ 2 tbsp. unsalted butter
336g/ 14oz diced tomatoes.
128g/ 4.5oz green chilis
219g/ 1.5 cups pork sausage (cut into ½-inch sections)
283g/ 10oz collard greens (stemmed and thinly sliced)
396g/ 14oz black beans (drained and rinsed)
4g/ 1 tsp salt (chuck steak)
4g/ 1 tsp black pepper (chuck steak)
160g/1 cup chopped white onion.
14g/ 1 tbsp minced garlic
6g/ 1.5 tsp. granulated sugar
1 bay leaf
248ml/1 cup of red wine
241ml/ 1 cup beef stock
124ml/ 1/2 cup orange juice
14g/ 1 tbsp. vinegar
28g/ 2 tbsp. chili powder or paprika
Salt n Pepper to taste

Preheat oven to 325F/163C degrees.

In a Dutch oven or oven-safe, pan with lid, over medium heat, add oil and butter, and heat
Add beef tips, salt and pepper and brown on all sides.
Remove from pan and set aside
In the same pan, add onions, green chilis and garlic and cook until soft.
Add the collards greens, red wine and vinegar then cook until tender.
Add chili powder or paprika, salt n pepper (if desired), sugar, and combine.
Add diced tomatoes, sausage, orange juice, beef stock and combine.
Bring to a simmer and return the beef tips and black beans and combine.
Finally add the bay leaf, cover and place in the oven to cook @ 325F/176C for 2 hours or 120 minutes(ovens vary).
Remove bay leaves before serving.
Garnish with chopped parsley or cilantro
Serve with corn bread.

Buttermilk Cornbread:

860g/ 4 cups self-rising corn meal
114g/ 2 eggs
726g/ 3 cups of buttermilk
113g/ 1/2 cup vegetable oil
28g/ 2 tbsp vegetable oil (skillet)

Preheat oven to 425F/218C.
Place cast iron skillet into the oven and heat for 10 minutes.
In a large bowl, add corn meal, eggs, buttermilk, vegetable oil and combine.
Once the skillet is hot (about 10 minutes), remove from the oven then add the vegetable oil to the pan.
Transfer the batter to the pan and spread evenly.
Note: The cornbread batter will sizzle.
Bake @ 425F/218C for 25 minutes (ensure it is golden brown)
Remove from oven.
Serve
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