Recipe Friday – Beef Stew


With fall here and all the good hearty root vegetables coming into season, what better way to enjoy them then with a good wholesome beef stew. I love beef stew and usually this time of year I put my crockpot to good use and start fixing all kinds of stews, soups, even desserts. I think a lot of people believe fixing a good stew is hard. It’s not and honestly even if you use a regular pot to do this it still is not difficult. It’s just time consuming. That’s why I love my crock pot…it’s literally just dump and done 🙂    Hope you enjoy this!!


Beef Stew



  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  2. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Recipe Friday: Beef, Green Chili and Tomato Stew


Ok I know it is not fall yet but maybe if I start posting cold weather recipes the temperatures might start cooling down…maybe? Well, we all know that won’t actually happen even though Fall technically starts tomorrow. This is  a great recipe for when it actually does start to cool off and want something to warm you from the inside out. Enjoy!



Beef, Green Chili and Tomato Stew



  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking.
  2. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
  4. Stir in the garlic and cook for 1 more minute.
  5. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin, and Worcestershire sauce.
  6. Season with salt and pepper to taste.
  7. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Recipe Friday – Enchilada Casserole


Here is delicious easy recipe. The kids and hubby love it each time I fix it. Hope yo do as well:


Enchilada Casserole:


1 pound of ground meat (beef or turkey both work well)

1 can of Enchilada Sauce (10 ounces)

1 cup of Salsa

6 tortillas (10 inch)

2 cups fresh or frozen corn

4 cups of shredded cheese



  1. Preheat oven to 350 degrees. In a large skillet cook meat over medium heat until no longer pink, drain. Add enchilada sauce and salsa…set aside.
  2. Place 2 tortillas, overlapping as necessary in the bottom of a greased 13×9 baking dish.
  3. Cover with meat mixture, top with 1 cup of corn, sprinkle with 1 1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
  4. Bake uncovered 30 minutes or until bubbly.


Yield 6-8 servings