• The Southern Lady Cooks

    Promote Your Page Too

  • Click Image to Follow The Southern Lady on Pinterest

  • Click image to follow The Southern Lady on Twitter

  • CONTACT ME

    My e-mail address: the [email protected]
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

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.
 
Click to follow The Southern Lady Cooks on Facebook.
 
 
 
 
FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

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
 
Click to follow The Southern Lady Cooks on Facebook.
Click to follow The Southern Twins on Facebook.
 
© 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.
 
 
FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

OLD-FASHIONED BEEF STEW

This hearty beef stew is a wonderful dish on a cold winter day.  The spices and bay leaves give it a robust flavor you will love.  Serve it with some cornbread for a meal.

2 pounds stew meat or a small chuck roast cut into pieces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup oil (I use Canola)
2 tablespoons butter or margarine
1 medium onion, chopped
3 cups water
1/2 bag Kroger baby carrots or 3 to 4 carrots cut into slices
1 cup celery, chopped
4 or 5 potatoes, peeled and cut into bite sized pieces
1 bag frozen peas or 1 can peas, drained
2 bay leaves                                                                                   
1/4 teaspoon ground cloves
1/2 teaspoon thyme
 
In a bowl combine all-purpose flour, salt, pepper and garlic powder.  Dredge meat in flour and save any flour leftover.   Heat butter and oil in a dutch oven, large skillet or pot.  Brown meat along with onion in oil and butter.  Add the water and all the remaining ingredients except the leftover flour.  Cover and simmer until carrots and potatoes are done about 45 minutes to an hour.   If you want the gravy to be thicker, take out some of the gravy into a bowl and whisk some of the leftover flour into the gravy until it is smooth.  Add back to your stew.  Continue this method until gravy reaches consistency you like.  Enjoy!
 
This stew is good served with my Quick Peppery Cheese Bread, too!
 
 
FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

CROCK POT STEW MEAT AND LIMAS

Crock Pot Stew Meat and Limas

This is a great comfort food recipe.  Serve it over noodles or rice to make a meal for your family.

2 lbs. beef stew meat
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
2 (12 ounce) pkgs. frozen lima beans
1 (14 ounce) can beef broth
1 cup water
1 package onion soup mix
1/2 cup quick-cooking barley, Optional
1 (14 ounce) can sliced mushrooms
Place stew meat (You can brown the stew meat first if you like or just place it in the crockpot without browning) and limas in crockpot.  Mix all other ingredients together in a mixing bowl and pour into crockpot.  Cook on low for 7 hours or high for 4 hrs. until meat is done.  Enjoy!
 
Note:  You could also make this on top of the stove in a skillet. Just brown the meat in a little oil first, add remaining ingredients and let simmer on low 30 to 40 minutes until meat is done and juices thicken to desired consistency.
 
© 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.
FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly