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CROCKPOT BEEF STEW

 

Crock Pot Beef Stew

This crock pot beef stew is the perfect comfort food on a cold day.  Just add some cornbread muffins for a meal.

1 to 1 1/2 pounds of lean beef, chuck or stew meat, cut in bite-sized pieces
1/2 cup flour
3 tablespoons cooking oil or bacon drippings
3 or 4 carrots, cut in pieces
4 or 5 medium potatoes, peeled and cut in chunks
3 stalks of celery, cut in inch sized pieces
1 medium onion, peeled and cut in pieces
1 cup frozen peas, Optional
4 cups beef broth or 2 (14.5 ounce cans)
1 (14.5 ounce) can beef gravy
1/2 teaspoon salt
1 teaspoon black pepper
Pinch of cayenne
Few drops of hot sauce, Optional
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 bay leaves
 
Dredge the stew meat in the flour and brown in oil on top of the stove. (Keep any leftover flour to thicken stew, if needed)  Add meat to crock pot along with carrots,  potatoes, celery, onion,  and peas. Mix together beef broth, beef gravy,  salt, pepper, cayenne, hot sauce, Worcestershire sauce, garlic powder and mushroom soup with a wire whisk.  Pour over meat and vegetables in the crock pot, add bay leaves and cook on high 4 hours or low 8 hours or until vegetables are done. (If you want a thicker gravy remove some of the liquid about 25 minutes before serving, add a couple tablespoons of the leftover flour from dredging the meat and return to crock pot to thicken the gravy). Remove bay leaves.   Makes 8 to 10 servings.
Enjoy!
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
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CROCK POT STEW MEAT CHILI

TSLCChilliStewMeat1

This is my favorite chili recipe. I could make myself sick on this dish with a little sour cream or shredded cheese on top.  I have to make some cornbread muffins to go along with the chili, too.

1 1/2 – 2 pounds stew meat, cut in bite size pieces
2 tablespoons bacon drippings or cooking oil
1 large onion, chopped
1 (10 ounce) can tomatoes with green chilis
2 (1 pound) cans beans (can use chili beans, kidney beans, pinto beans, red beans or even dried beans that are cooked)
1 (14.5 ounce) can diced tomatoes
1/2 cup water
1 package Lipton onion soup mix
1 teaspoon cumin (can use more)
1 teaspoon minced garlic
2 to 3 teaspoons chili powder, more or less
1/2 teaspoon black pepper
1 teaspoon salt
Pinch cayenne or a few drops hot sauce, Optional
Shredded cheese or sour cream for topping, Optional
 
Cut stew meat in bite-sized pieces and brown in bacon drippings or oil on top of the stove.  Mix the rest of the ingredients together in a large mixing bowl.  Add stew meat to crock pot and pour remaining ingredients over the meat.  Cook on low for 7 hours or high about 4 hours.  Makes a three quart crock pot full.  Enjoy!
 
If you like this recipe, you might also like my recipes for Yummy Pumpkin Chili and Chili with Macaroni
 
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
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SLOW COOKER SAUSAGE,WHITE BEAN AND PASTA SOUP

TSLCSausagePintoBeanSoup

This is a great soup for any day.  Comfort food at its best. Serve it with a sandwich or cornbread and your family and guests will be coming back for more.

1 pound breakfast pork sausage (You can use mild or hot. I used the mild)
1 small onion, chopped
1 tablespoon dried basil
1 teaspoon minced garlic
1 (14 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 (10 3/4 ounce) can cream of celery soup
1/2 package Kroger baby carrots or 3 to 4 carrots cut in pieces
1 cup dried great northern beans
1/2 cup elbow macaroni or pasta shells
1 tablespoon black pepper                                                
Salt to taste
1/2 cup cabbage, shredded (Optional)
 
 
Brown sausage and onion with basil and garlic in a skillet.  Drain and pour into crockpot. Add all other ingredients except the pasta.  Cook on low for seven to eight hours or high for 4 or 5 hours.  About an hour before soup finishes cooking, add pasta.  This could be made on top of the stove as well.  Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes.  Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread.  Makes about 3 quarts of soup.  Enjoy!
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
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SAVORY CORN CHOWDER

TSLCCornChowder

Corn Chowder is a great comfort food. This recipe is delicious and easy. Just add some cornbread for a quick meal your family will enjoy.

6 slices bacon, cooked crisp
1 medium onion, chopped
1/2 teaspoon minced garlic
4 or 5 medium potatoes, peeled and cubed
2 cups water
1 (12 ounce) can evaporated milk
1 (14.75 ounce) can cream style corn
1/4 teaspoon black pepper
1/2 teaspoon salt
2/3 cup 2% or regular milk
3/4 to 1 cup shredded cheddar cheese (Optional)
 
Cook bacon in skillet on top of the stove until crisp.  Remove and drain on paper towel.  Fry onion and garlic in about 2 tablespoons of the bacon grease left in skillet.  Drain. In a pot on top of the stove cover potatoes with the 2 cups of water, bring to a boil and cook about 10 minutes until soft. Do not drain the potatoes.  Add onion, garlic, milk, corn, salt and pepper and continue cooking on simmer about 20 minutes longer stirring several times. Crumble bacon into soup. Stir to mix. Add cheese.  Makes 8 to 10 servings. Enjoy!
 
(Note:  I have added about 1/2 cup of frozen corn to the above about 10 minutes before the soup is done just to have more corn in the soup).
 
Serve with my recipe for Cornbread Muffins.

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

 
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