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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Linked up with more amazing recipes from the bloggers of iHomeschool Network.

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The post Beef Stew for the Crockpot appeared first on Dymphna's Song.

This recipe really surprised me. I have been waiting since October to post it. My moving has delayed it’s debut. But I think you’ll find it is worth the wait. I wasn’t at all sure if I would like acorn squash. But this recipe was a big hit for me and my family!

  Here’s what you need for making Stuffed Acorn Squash:

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Stuffed Acorn Squash

Ingredients

• 2 c. cooked brown basmati rice (or any brown rice)
• 1 or 2 acorn squash depending on how many to feed. I fed my family of 4 with one by cutting it into quarters.
• 2 tbsp. of honey
• 2 tbsp. olive oil ( use more if you need it)
• 1-2 cloves of garlic
• 1 small to medium onion chopped
• 1 cup of match stix sliced carrots
• 1 chopped red pepper
• A small handful of raisins ( This is optional, but yes raisins, organic of course.)
• 1 can black beans
• ¼ - ½ tsp turmeric ( Just use what you need to make rice yellow.)
• ½ c. chopped fresh cilantro
• salt and pepper

Instructions

1. Preheat oven to 350 degrees.
2. If you need to cook your rice do so first. In the mean time, cut and clean squash. Drizzle a little honey over the acorn squash halves and cook in a baking dish in the oven until tender (about 30 min.). You can add a few tbsp. of water in bottom of dish- this may help retain moisture.
3. In a skillet in olive oil cook garlic, onion, carrots, raisins and red pepper till tender. Then add cooked rice and turmeric. Blend well. Rice will become yellow in color.
4. Add drained, rinsed black beans and the chopped cilantro to the yellow rice mixture. Remove once combined.
5. After squash is cooked, drizzle with a small amount of honey again if desired and stuff with rice mixture.
6. Cook 10 more minutes in oven if needed, but only if needed. Do not over cook.
7. Stuffed Acorn Squash

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Since it is also Thursday, I will tell you what I am grateful for this week:

• A great landlord. Such piece of mind:)
• My daughter has decide to go to beauty school and I am happy for her.
• Love my spices and spice mixes– they really have cut my cook time and preparation down.
• Getting back to the routine. It’s been nice and a comfort!
• Homeschool Ah Ha moments. Feels great when the light bulb finally goes on and they get it!
• Being a military wife. I am glad I can be part of something bigger than myself. It gives me purpose.
• New things and old things. Especially friends. I have old friends here and have already met new. Very thankful for that today!
• Health, and the talents God has given me.
• Getting back to blogging. I missed it while I was in transition.
• My love for cooking and the creativity to write my own recipes.

Linked up @ these great places: Thankful Thursday, No Ordinary Blog Hop,Better Mom Monday Link Up, 

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The post Stuffed Acorn Squash appeared first on Dymphna's Song.

This collection has been selected especially for this fall. Just click the photo and it will take you to the directions for that recipe. Enjoy!

1. Pumpkin Seed Banana Muffins–

2. Steph’s Chili–

 2 Recipes for Using Apples:

4.  Apple Almond Muffins:

5. Pumpkin Seed and Flax Granola–

Uses my pumpkin pie spice mix, #6.

6. Pumpkin Pie Spice Mix- Use this Spice Mix for all your pumpkin recipes this month. It has worked very well for me. I usually just add one tsp. to any recipe. Mix up a whole shaker and you’ll have it ready to add to pies and more!

To make Pumpkin Pie Spice Combine:

4tbsp. Cinnamon
2tbsp. Ginger
1tbsp. Cloves

This makes one shaker full. Have it ready to go for all your pumpkin pies and other pumpkin recipes! Be sure it is well combined then just add 1tsp. to any recipe.

*Uses: Pumpkin or Sweet Potato Pie, Candied Yams, Toppings for Eggnog or Cappuccino and Granola!

 You can get all my spice mix recipes here, ten in all.

7. NaNa’s Chicken Soup–

8. Chicken and Mushrooms–

9. Mildred’s Polenta and Stew–

10. Turnip Greens with Apples

This recipe was not mine. I made Turnip Greens w/ Apples. It was amazing! I got the recipe in my Farm Table box. You can get the recipe in the Sept. 20, 2012 Newsletter. I would have never made turnip greens, but since they were in my co-op food box I thought I’d try them. It turned out very good. And it was a way to use my apples that I had never tried before.

Thank you today to the hostesses of these wonderful link ups:
Ruth @ The Better Mom, Angie @ Many Little Blessings for Top Ten Tuesday , Hip Homeschool Moms , Lisa @ Home to 4 Kiddos , Tabitha@ Weekend Potluck

The post Fall Recipes~ 10 For My Favorite Season appeared first on Dymphna's Song.