Posts Tagged ‘Potatoes’

Today’s recipe is another great slow cooker recipe from The Southern Slow Cooker cookbook by Kendra Bailey Morris.  This dish doesn’t need much of an introduction because the flavor speaks for itself.  I made it on a cool and rainy Sunday and it was perfect comfort food!  This and a pan of cornbread is all you need for a hearty and healthy meal.

Aunt Barbara's Beef Stew

1 cup coarsely chopped onion

4 carrots, peeled and cut into 1 1/2 inch slices

2 large potatoes, peeled & cut into 1 1/2 inch cubes

1 1/2 pounds boneless beef stew meat, cut into 1 inch pieces

1/2 cup all purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 tbsp. olive oil

3 1/2 cups beef broth, low sodium

15 oz. can no salt added diced tomatoes

2 tbsp. tomato paste

1 tbsp. Worcestshire sauce

3 cloves garlic, minced

2 bay leaves

1/2 tsp. sugar

2 tsp. Italian seasoning


Spray the inside of your slow cooker with nonstick spray.  Layer the onions, carrots, and potatoes in the cooker.  In a large zip top bag, combine the stew meat, flour, salt and pepper. Shake to coat the meat then discard the excess flour.



Heat a large skillet over medium-high heat.  Add the olive oil and stew meat to the pan.  Brown the meat well on all sides, then transfer the meat to the slow cooker. 


Add the beef broth to the hot skillet and scrape all of the leftover bits from the bottom of the pan.  Pour this over the meat and vegetables in the slow cooker. 

Add the tomatoes, tomato paste, Worcestershire sauce, garlic, bay leaves, sugar and Italian seasoning.  Stir everything together.  Cover and cook on low for 8 to 10 hours, until the meat is tender and the stew is thick. 


Uncover, remove the bay leaves and season with salt and pepper to your taste.  This is great served with hot cornbread or even garlic bread.


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Since I updated my Cheesy Steak Sandwich recipe last week, today I am bringing you another upgrade.  In the same August, 2009 post where I shared the sandwich recipe, I also shared my oven baked fries recipe.  I have also improved this so I wanted to let you all know how I do it now.  It’s not much different, but the little changes in the recipe have made big changes in taste.

This little gadget has been very helpful too! Finally, I have evenly cut fries every time!

3 Idaho potatoes

1-2 tbsp. olive oil

1/2 – 1 tsp. Montreal steak seasoning depending on how spicy you want it


Preheat your oven to 450 degrees.  Put foil on a rimmed baked sheet and spray with non-stick spray. Slice the potatoes into fries or use a handy dandy little gadget like mine.

Toss the fries with the olive oil and seasoning then pour them onto the baking sheet.


I like mine pretty crunchy so I bake them for 30 minutes.  If you want yours a little softer, check them at 25 minutes. 



I serve these with every kind of meat you can think of.  C LOVES them!!!

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