Beef Stew

Fall is here! A time temperatures start cooling down, shorts are traded for jeans, flip flops for boots, tank tops for sweaters, and everything in the stores are Pumpkin Spice…except in South Texas…

High in the 90’s today. My shorts aren’t going anywhere anytime soon. Sad day.

That doesnt mean I cant have my favorite fall foods though!

A staple in my family is Mamaw’s Beef Stew. I didnt have EVERYTHING to make this exactly like hers but I came pretty darn close so here goes…


Beef Stew (in a Crock Pot)

  • 1 lb lean beef stew meat
  • Olive Oil
  • Thyme
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Chili Seasoning
  • 1 Can Beef Broth
  • 15 oz Can Tomato Sauce
  • 2 or 3 Potatoes
  • Handful of Baby Carrots
  • 1.5 C Frozen Mix Vegetables
  • Water

The How-To:

  • Drizzle a little olive oil in the bottom of a medium sautee pan. Add mean and cook until brown.
  • Add meat, tomato sauce, and half a can of water to Crock pot.
  • Cut potatoes and carrots to desired size and add to pot. (My Mamaw always does massive chunks, I like then cut into smaller bites.)
  • Add frozen vegetables.
  • Add seasonings to taste. I say to taste because everybody’s taste buds are different. My husband and I like a little more chili and paprika, a little less thyme. I would start with half a teaspoon of each and go from there. Add a little of this and a little of that until YOU think it taste awesome!
  • Cook until potatoes and carrots are tender. On High its usually 4 hours, Low 6-8 hours.
  • Serve in Bowls and enjoy!
  • *If stew is looking TOO thick, you can always add a little more water. I would had about 1/2 cup at a time until its at the desired consistency. Remember stew is a little thicker than soup so you dont want it thin. Its meant to stick to your bones.

My husband and I enjoy stew with fresh corn bread!

Jiffy Corn Muffins

  • 1 Box “Jiffy” Corn Muffin Mix
  • 1/3 C Milk
  • 1 Egg

The How-To:

  • Preheat oven to 400 degrees
  • Mix egg and milk, add corn mix until well blended. Batter will be lumpy. For best crowns, let sit 3-4 minutes then stir a few times and pour into greased muffin tin (or fill cupcake liners).
  • Fill 2/3 full
  • Bake 20-25 minutes or until golden brown and toothpick comes out clean.
  • Enjoy!!!

My husband also worked a very long day, so while stew was finishing, and cornbread was cooking, I made his favorite…Chocolate Chip Cookies so they would be hot and fresh out of the oven when he came home. (This does NOT usually happen in our home. We both work full days, I just happen to be off today and had the extra time…and I wanted some too…bt shhhh, dont tell him. ) 😉

For my chocolate chip cookies, theres only ONE recipe we use in out home and thats Toll House.

Here’s a link to the recipe i use that NEVER fails me.
Original Toll House Chocolate Chip Cookies


Let me know how your stew comes out! I know its slightly vague, but thats how I cook. I dash of this, pinch of that, oh those sound good! It drives my husband crazy, but its just what I do. Its how my mother taught me, its how I learned from years in the kitchen with my grandmothers… Its just what I do. I hope it works out for you and your family enjoys it as much as we do.

Happy Eating Friends!




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