Creamed Chipped Beef with Vegetables

“I vividly remember Mom making this when I was a kid. To this day, I often crave the chipped beef and will buy myself a packet as treat to snack on.” – April Ferre

“A very old dish that is quick and easy. It’s best served over Corn Bread.” – Calla Ferre

Creamed Chipped Beef with Vegetables

Course: Main Courses – Beef


  • 1 Tablespoon Cornstarch
  • 1 Cup Milk
  • 2 Tablespoons Margarine or Butter
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1 2-Ounce Package Chipped Beef Sliced Into Pieces
  • 1 Cup Frozen Peas or Mixed Vegetables Cooked & Drained


  • Mix cornstarch and milk until smooth. Add margarine, salt and pepper. Stirring constantly, bring to boil over medium heat; boil 1 minute.
  • Add chipped beef and vegetables; heat through. Serve with cornbread.
  • You can substitute ham for chipped beef. In that case, you may also add a little bit of cheese to the sauce or some chicken bouillon if sauce is too bland.

Recipe – Calla Ferre

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