Crock Pot Beef Stew
1.5 t0 2.5 lbs. of stew beef (I usually buy pot roast on sale and cut it up myself), seasoned with salt, pepper, onion powder, garlic powder, and paprika
2 cans tomato soup with 1 can of water
1 onion, chopped
4 carrots, thickly sliced
3 ribs celery, thickly sliced
5 or 6 medium peeled potatoes
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
Brown seasoned beef in a skillet over medium high heat. Pour into crock pot. Add onions and spices and stir well. Cover with soup and water and stir again. Add carrots, celery, and potatoes. Stir stew and cook on high for 5 hours. If sauce needs thickening, combine 1-2 tablespoons of flour with 3/4 cup of cold water and stir into stew about 15 minutes before serving.
Corn Muffins
(makes 1 dozen)
1-1/4 c. flour
3/4 c. corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
(makes 1 dozen)
1-1/4 c. flour
3/4 c. corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1 egg, beaten
Heat oven to 400. Grease muffin pan. Combine dry ingredients. Stir in milk, oil and egg, mixing only until moistened. Pour into prepared pan. Bake 15-20 minutes or until lightly golden.
1 egg, beaten
Heat oven to 400. Grease muffin pan. Combine dry ingredients. Stir in milk, oil and egg, mixing only until moistened. Pour into prepared pan. Bake 15-20 minutes or until lightly golden.
2 comments:
SOunds good! I am going to try it tomorrow!
We just finished our bowls of stew and cornmeal muffins. Ummmmm! A great meal for a chilly day. Thanks for the recipe (and the oil addition). The Mom
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