Ground Beef Stew with Warm Cornbread
Savory lean ground beef simmered with carrots, celery, potatoes, and tender diced tomatoes, served alongside golden warm cornbread. A comforting, protein-packed one-pot meal made easier for weeknights.
Prep
15 min
Cook
30 min
Total
45 min
Makes
1 serving
Created together. Shared with you.
Made by Weslyn + Lila
Weslyn created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
30 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Whisk · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (200°C)
- 01
Preheat your oven to 400°F (200°C)
Preheat your oven to 400°F (200°C). Lightly grease an 8-inch (20cm) square baking dish or skillet.
Tap card to mark done - 02
Whisk together the cornmeal
In a medium bowl, whisk together the cornmeal, whole-wheat flour, baking powder, and a pinch of salt. Pour in the milk, egg, and melted butter, stirring gently until just combined into a smooth batter.
Look for: just combined into a smooth batter
Tap card to mark done - 03
Pour the cornbread batter into the prepared…
Pour the cornbread batter into the prepared baking dish. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted into the center comes out clean. Set aside to cool.
Look for: golden brown and a toothpick inserted into the center comes out clean
Tap card to mark done - 04
Heat the olive oil in a large…
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Tap card to mark done - 05
Add the ground beef to the pot
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes until fully browned. If desired, carefully drain any excess fat.
Look for: fully browned
Tap card to mark done - 06
Add the minced garlic to the pot…
Add the minced garlic to the pot and stir for 30 seconds until fragrant.
Look for: fragrant
Tap card to mark done - 07
Add the chopped carrot
Add the chopped carrot, celery stalk, diced yellow potato, diced tomatoes with their juices, and beef broth to the pot. Stir well to combine all ingredients.
Tap card to mark done - 08
Bring the mixture to a boil over…
Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer gently for 25 to 30 minutes, until the vegetables are tender.
Look for: the vegetables are tender
Tap card to mark done - 09
Ladle the hot stew into a bowl…
Ladle the hot stew into a bowl and serve immediately with a warm slice of fresh cornbread.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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