STEW: THAT WONDERFUL WINTER WARM UP

Crockpot Vegetable Beef Stew

When it is cold and blustery outside and I need a good warm me up meal I think of stew.  There is nothing that tastes any better than a good bowl of stew that is thick with healthy vegetables, lean meat and served up with hot corn bread and apple jelly or butter.  It is comfort food on those cold, dark winter nights.  My favorite is beef

Stew and I make it in my crock pot, start it going in the morning and cook it on low and let it simmer all day while I am working and doing my chores around my home. By dinner time all I have to do is whip up the corn bread and pop it in the oven and dinner is ready to serve.   No muss and no fuss and even if I have guests it will be a welcomed meal.  Leftovers will keep well refrigerated for two or three days or I can freeze it and just zap it or heat it up on the stove some other cold and blustery night.

ANNIE’S CROCKPOT VEGETABLE BEEF STEW

In a small bowl combine about 1/4 cup flour, 1/2 tsp. salt and 1/2 tsp ground black pepper.  Use this to lightly coat 2 pounds of stew meat cut into bite size chunks.  Place stew meat in crock pot.  To this add:

2 cups beef stock (broth)

1 cup water

2 cloves garlic minced

1 med onion chopped

1 large, firm tomato diced

1/2 cup kale, spinach or chard chopped

1/2 cup chopped green pepper

3-4 carrots sliced crosswise

3-4 potatoes cubed

1 15 oz can cut green beans (do not drain)

1 stalk celery chopped

1 1/2 tsp. Worcestershire sauce

1/2 tsp. paprika

1/4 tsp. rosemary

Cover and let it cook all day on a low setting…8 to 10 hours.  Turn Crockpot to high and allow to cook on high for 20 to 30 minutes before serving; while your corn bread is baking.  Serve in bowls with hot corn bread with butter, apple jelly or apple butter.  For dessert; Orange slices topped with warm cottage sauce (pudding) and a ginger cookie.  This, and a good book or pleasant company makes for a very pleasant winter evening despite the cold and the snow and blustery wind.

OLD FASHIONED JOHNNY CAKE (CORNBREAD)

Cream together

2 eggs

1/3 cup granulated sugar

1 Tbsp. light brown sugar

5 Tbsp. butter (or margarine)

Add:

1 cup fine corn meal

1 cup flour sifted with

1 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

1 cup milk soured with 1 tsp. cider vinegar

Mix until well blended but do not beat

Spread in lightly greased square baking pan

Bake 425 degrees for 25-30 min. until center springs back when lightly touched and top is lightly browned.  Remove from oven and allow to set 10 min. before serving. Cut into squares.  Serve with butter, apple butter or jam