The weather is chilly, snow is falling, and you’re eating beef stew by the fire. But you’ll need something on the side. Don’t worry; we have five side dish suggestions that will round off this image of absolute happiness.

The following are the greatest side dishes to go with beef stew:

• Cornbread
• Rice Pilaf
• Red Lobsters Cheddar Bay Biscuits
• Couscous
• Green Bean Salad

1. Cornbread

Preparation Time: 35 minutes

2 cups yellow cornmeal, baking powder, sugar, 1 big egg, 1 cup milk, 1 cup melted butter1 1 Ingredients

To create vegan cornbread, use butter alternatives and cornmeal.

Cornbread that has been golden-baked is a fantastic accompaniment to beef stew. For a substantial dinner, dip it in your stew or enjoy it on the side with some butter.

Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and greasing a pan or many cupcake molds. Sift together the baking powder, cornmeal, and sugar for the cornbread dough.

In a second dish, whisk together the milk, eggs, and butter until smooth. Stir the two ingredients together well.

If you don’t have an oven, cook your cornbread for 30 minutes in a hot cast-iron pan over low to medium heat. When the top side is golden brown, turn it over and cook for another 5 minutes. Cover the skillet with a cover and check it periodically to prevent the bread from burning.

To change up the tastes, experiment with different ingredients. Make a savory cornbread by including cheese and bacon pieces into the batter.

If you want to sneak in some vegetables, add chopped cauliflower and broccoli chunks. For added taste, substitute the milk with creamed corn.

Also Read: What to Eat With Cornbread?

2. Rice Pilaf

Preparation Time: 30 minutes

1 cup long-grain white rice (basmati is a good alternative), 2 cups chicken broth or water, 3 tablespoons butter, 1 teaspoon salt

Allow the pilaf to rest for 10 minutes before serving for a fluffy texture.

A serving of fluffy pilaf goes well with the flavorful meat stew.

Before you begin, rinse the rice for approximately 10 minutes with warm water to remove extra starch. With a strainer, drain the milky water and set it aside for a minute.

Melt butter in a pot over medium heat. Add the rice to the pan and stir regularly until the grains turn transparent. The rice will smell toasted, but do not allow it to burn.

Pour the broth into the pot and season with salt. Stir it up and turn the heat up to medium-high. Allow it to come to a boil before covering the pot and lowering the heat.

Allow the pilaf to cook for 15 minutes without raising the cover. To check the water levels without interrupting the cooking process, use a glass lid.

Lift the cover after 15 minutes to see whether the rice is tender. If there is still broth, shut the top and continue to boil for a few minutes.

Remove the pan from the heat and leave it covered for 10 minutes until all of the liquid has been absorbed. Fluff the pilaf with a fork before serving.

Enjoy a large dish of beef stew with a side of plain pilaf.

To create a vegan pilaf, replace the butter with 3 tablespoons olive oil and the chicken stock with vegetable broth.

3. Red Lobster’s Cheddar Bay Biscuits

Preparation Time: 20 minutes

1 cup flour, 1 cup buttermilk, 1 teaspoon baking powder, 2 teaspoon garlic powder, 1 teaspoon sugar, teaspoon salt, teaspoon cayenne pepper, 1 cup shredded cheddar cheese, cup butter

Tip: You may prepare the dough and freeze it for up to 3 months.

Red Lobster’s famous Cheddar Bay Biscuits may be made at home and served with beef stew and other cuisines. They’re cheesy and squishy in the centre, making them ideal for dipping!

Begin by preheating the oven to 450°F (230°C) and line a baking sheet with parchment paper.

Combine the flour, sugar, baking powder, garlic powder, cayenne pepper, and salt in a large mixing basin. In a separate dish, mix together the buttermilk and the butter. Pour this over the dry ingredients and whisk carefully to combine. As the batter thickens, sprinkle with the cheese.

With a measuring cup, evenly distribute the mixture onto the baking sheet and bake for 12 minutes. When the biscuits are done, the edges will be golden brown. Remove them from the oven and serve hot.

To add flavor, whisk together melted butter, parsley, garlic powder, and parmesan cheese and brush the mixture gently over the newly cooked biscuits.

4. Couscous

Preparation Time: 15 minutes

1 cup couscous (about 10 oz), 2 cups chicken broth, 2 tablespoons butter, 1 tablespoon olive oil, tsp salt

To create vegan couscous, replace the chicken stock and butter with vegetable broth and olive oil.

Couscous is a kind of pasta produced from semolina flour with a high gluten content. It’s chewy, flavorful, and looks like a hybrid between rice and pasta. It’s also simple to prepare.

In a medium-sized pot, bring your broth to a boil. Stir in the couscous slowly, then cover and remove from the heat. Allow the couscous to steam for 5 to 6 minutes, without removing the cover.

When done, remove the cover and fluff the couscous grains with a fork. Serve it while it’s still hot.

If you make too much, you may freeze it for up to three months. When you’re ready to serve it, just reheat it in the microwave!

5. Green Bean Salad

Preparation Time: 30 minutes

2 pounds fresh green beans (preferably trimmed and split into two), 1 small red onion, 1 cup mozzarella balls, 2 cups cherry tomatoes, 3 cups baby arugula, cup toasted pine nuts, cup pecans, 1 tsp Dijon mustard, 4 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, salt and pepper to taste

Add boiled or roasted beets to your salad for added taste and texture.

A green bean salad pairs well with beef stew because it is fresh, crisp, and high in vitamins from the greens.

Begin by making the vinaigrette. In a mason jar, combine the mustard, olive oil, lemon juice, balsamic vinegar, salt, and pepper. Shake briskly and place in the refrigerated until the remainder of the salad is assembled.

Bring a big saucepan of water to a boil, add 2 tablespoons salt, and add your green beans; they will be ready in about a minute. Place the beans in a dish of cold water to chill. Transfer to a large mixing bowl after draining using a sieve.

Combine the mozzarella, arugula, cherry tomatoes, pine nuts, pecans, and onions in a mixing bowl. Remove the vinaigrette from the refrigerator and drizzle it over the salad as you continue to mix it. And there you have it! Your green bean salad is complete.

For added taste, add cooked beets, croutons, and dried cranberries to your salad.Include roasted

Conclusion

Beef stew is a filling dish that satisfies both the body and the spirit. Serve it with carb-heavy foods like couscous, pilaf, cornbread, and biscuits, or prepare a green bean salad to balance your protein consumption with fresh greens.