Whatcha got cookin'?

A friend of mine (who happens to claim she's not an epicurean) gave me this wonderfully easy recipe for crock pot beef stew that tastes as good as hometown diner comfort food. It's neither fancy nor uber-healthy but my kids like it so much they ask for it for their birthday dinners. Served with corn muffins--I get my recipe from the back of the Quaker Corn Meal box--it's delish!

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

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.