Stew and Cornbread

You know how when you cook something, there's usually one certain side dish that just kinda "goes" with it? Last night I made one of my favorite cold weather combos, stew and cornbread with honey butter. Now, I assume everyone knows how to make these things, but I'm going to give you the down low on how I make stew. You can just get the cornbread instructions off the box. And remember, I'm cooking for 1 (this makes 5-6 bowls), you can easily expand this recipe. If you make extra, it's even better the second day, or you can just freeze it.

Ingredients:

1/2 bag baby carrots

1 large potato, peeled and diced

1 nice sirloin steak, cut into chunks

24 oz V8 vegetable juice (it's about 1/2 of the big jug)
2-3 stalks of celery
2-3 cloves garlic
1/2 onion, diced (or 1T onion flakes if you prefer)
3 bay leaves
1/2 t sweet basil
1/2 t thyme
1/2 t marjoram
1/2 t parsley
1/2 t Italian seasoning
1/4 t chili powder
1T brown sugar
1/2 t salt
1/2 t pepper

Directions:
1. Add V8 juice and about 1 C water in a large stock pot and turn heat to medium
2. Add the spices, celery, garlic, onion and brown sugar
3. Add Carrots, Potatoes, and meat
4. Reduce heat after meat appears thoroughly cooked
5. Continue cooking on lower heat so all the flavors can blend
6. You may need to add water as necessary to keep it juicy

It's the spices that really make this stew special. If you don't have them on hand, I really must insist that you buy them. I use these same spices when I make a roast. The spiciness of the stew with the sweetness of the cornbread is true comfort food.