This recipe is for a soup style stew. For a traditional stew check out my Polenta and Stew recipe.

Just follow these easy steps for a warm and hearty soup. Start it in the morning or at noon and have it ready at the end of the day.

Cut stew meat into small bites and cover in unbleached flour and pepper mixture.

In a skillet brown 2 cloves of garlic in 3 tbsp. olive oil. Add floured meat pieces to skillet and brown well. The meat doesn’t need to be cooked all the way through; it will have more time to cook once in the crockpot. Browning the meat is the key to my beef stew for the crockpot and gives it great flavor. Once browned, place in crockpot.

Chop carrots, onion, and inside of celery stalk and leaves. Add to the crockpot and combine.

Add 2 cans of beef broth and one can of undrained diced tomatoes ( low salt preferred).

Lastly, add 1-2 tsp. of dry basil leaf and 2 bay leafs.

Cook on high till carrots are cooked OR cook on low for 4 or more hours as required.

Optional: 1/2 hr. before serving add cooked wheat noodles or brown rice.

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Beef Stew for the Crockpot

Ingredients

• 1 pkg. stew meat
• several tbsp. of olive oil
• 2-3 cloves of garlic
• 4 tbsp. flour
• 1 tsp. pepper
• 1 medium onion
• 6 carrots
• inside of celery- stalk and leaves
• 2-3 cans of beef broth
• 1 can of diced tomatoes
• 1 tbsp dry basil
• 2 bay leaves

Instructions

1. Cut stew meat into small bites and cover in unbleached flour and pepper mixture.
2. In a skillet brown 2 cloves of garlic in 3 tbsp. olive oil. Add floured meat pieces to skillet and brown well. Add more oil if needed. The meat doesn't need to be cooked all the way through as it will have more time to cook in the crockpot. Once browned, place in crockpot.
3. Chop carrots, onion, and inside of celery stalk and leaves. Add to crockpot and combine.
4. Add 2 cans of beef broth and one can of undrained diced tomatoes ( low salt preferred).
5. Lastly, add 1-2 tsp of dry basil leaf and 2 bay leafs.
6. Cook on high till carrots are cooked or cook on low for 4 or more hours as required.
7. Optional: ½ hr. before serving add cooked wheat noodles or brown rice.

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This is a simple soup recipe I learned from my grandmother. It can be used for any “Cream of ______ Soup”. So it’s perfect for meatless soups. It’s also easy to make and inexpensive, making it ideal for Lent.

Ingredients You Need:

32 oz. chicken broth
1/3 cut fresh cauliflower (or other vegetable like broccoli )
1/4 c. milk
Optional: 1 tsp. better than bouillon or other chicken soup base (if you think it needs more flavor)
2-3 tbsp. butter
3 tbsp. flour

Steps to Make this Recipe:

1. Boil cauliflower pieces in chicken broth till just tender- do not over cook. Reduce heat.
2. Add your bouillon now if desired. Stir in and dissolve.
3. Add milk.
4. In a separate bowl combine butter and flour. Cut in flower in until it represents dough like paste. This will thicken the soup with out making it lumpy.
5. Slowly add this thickener to the soup a little at a time, allowing it to dissolve.
6. Cook over medium heat bringing to a low boil until broth thickens as desired. Then reduce heat till ready to serve. Serve with bread.

Variations:

• Use with any other vegetable or vegetables . Soups are great for using up leftovers. Vegetables that are particularly good are: broccoli, asparagus,  brussell sprouts, potatoes, and mushrooms.
• Add celery and onion to this recipe during the first step.
• Add corn, bacon and cheese to make a chowder.

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Cream of Cauliflower Soup

Ingredients

• 32 oz. chicken broth
• ⅓ cut fresh cauliflower (or other vegetable like broccoli )
• ¼ c. milk
• Optional: 1 tsp. better than bouillon or other chicken soup base (if you think it needs more flavor)
• 2-3 tbsp. butter
• 3 tbsp. flour

Instructions

1. Boil cauliflower pieces in chicken broth till just tender- do not over cook. Reduce heat.
2. Add your bouillon now if desired. Stir in and dissolve.
3. Add milk.
4. In a separate bowl combine butter and flour. Cut in flower in until it represents dough like paste. This will thicken the soup with out making it lumpy.
5. Slowly add this thickener to the soup a little at a time, allowing it to dissolve.
6. Cook over medium heat bringing to a low boil until broth thickens as desired. Then reduce heat till ready to serve. Serve with bread.

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This is a family tradition to have on Halloween night. We enjoy this Chili recipe for the crockpot throughout the year, but somehow it’s perfect in the fall.

The nice thing about this recipe is that you can begin it in the morning and then leave unit ready to eat. If you want to speed things up you can brown the hamburger, onions, garlic, and peppers in a skillet on the stove and then add all ingredients to the slow cooker.

Chili Recipe for the Crockpot

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Chili Recipe for the Crockpot

Ingredients

• 1 lb. 93% or better ground beef
• 1 medium onion ( I use yellow)
• 1-2 green pepper depending on the size
• 2 med or 1 very large clove of garlic
• 1 can 29-32 oz. tomato sauce
• 1 can stewed or diced tomatoes (both work)
• 1 can kidney beans-drain and wash
• 1 can pinto beans-drain and wash
• 1½ -2 tbsp. chili powder
• jalapeno ~optional if you want it spicy

Instructions

1. Chop veggies and begin beef, garlic, onion and peppers on high in your crock pot.
2. Stir occasionally till cooked.
3. Drain and wash canned beans. Then add all other ingredients.
4. Chop finely the jalapeno pepper and add for a more spicy chili.
5. Leave on HIGH til hot then set crock pot to low.
6. Once hot the chili is ready but you can keep warm on lowest setting all day and eat when desired.
7. Serve with a little shredded cheese.

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This is also good on hot dogs or baked potatoes as a left over. In addition, you can make it on the stove top.

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