Hearty Beef Stew for the Crockpot

Back in January David and I spent a day in the kitchen making and freezing meals for after the babe was born. We ended up with about 20 different meals. It has been great. This is one of the meals we made and froze. I wasn't sure how it would turn out and was very impressed! It froze wonderfully and it is the perfect stew. I don't like "stews" that are no more than veggies sitting in a broth. This is a nice and thick yummy stew! A little prep work but very worth it!

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible. Add carrots and potatoes.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat and vegetables.

Stir the tapioca into the slow cooker. Cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

Discard the bay leaves from the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Jill's Broccoli Cheese Soup

3 stalks celery, chopped
1/2 onion, diced
1 can chicken broth or 1 c. water and 1 bullion cube
1 tsp. salt
3 c. water
1 pkg. frozen chopped broccoli
1/4 c. margarine
16 oz. jar or Cheez Whiz or comparable brand
2 cups water
1/2 c. flour

In large pan, combine celery, onion, chicken broth, salt and 3 cups water. Heat thoroughly until vegetables are cooked. Add broccoli; stir. Add margarine and Cheez Whiz. Heat thoroughly, stirring frequently (medium heat). In separate bowl, combine flour with the 2 cups water. Add this to the soup mixture to thicken. Serve. So yummy! My entire family loved it tonight!

This is delicious served in bread bowls, with french bread, rolls, or buttered toast!
This is in a family cookbook from years ago submitted by my aunt whom loved this recipe given to her by a favorite roommate named Jill.

Three Bean Soup

I don't think I ever posted this one here... It's really good. We're trying to do crock pot meals every Sunday right now since we don't get out of church until 4:30 and I have something at 6 every week for the next 6-7 weeks. Anyway, this is good, and quick and easy. We half the recipe for our family and there is usually some left over.

Three Bean Soup

2 cans each (do not drain)
Ranch Style beans
Pork and Beans
Lima beans
1 lb ground beef, browned
1 pkg (2 links) kielbasa sausage, chopped
1 bottle bbq sauce (18 oz)
1 T brown sugar

Combine all ingredients in crock pot and cook on high for 3 hours.

White Chicken Chili

3- 15 oz. cans Great Northern beans, drained
8 oz. chicken cooked, diced or shredded
1 C. chopped onion
1 1/2 C. chopped green pepper ( I did red/green mix)
2 jalapeno chili peppers, chopped (optional)
2 cloves garlic, minced
2 t. cumin
1/2 t. salt
1/2 t. oregano
3 1/2 C. chicken broth

Combine all together in large pot and cook on stove until beans and peppers are done (soft).
Serve with sour cream, shredded cheese and crushed tortilla chips.

This is also a great crockpot recipe.

Charquican aka Chilean Stew

1 lb ground beef
1 can corn, drained
1 lb. assorted veggies (carrots, onions, peas, green breans, squash, etc)
2 cups beef broth
1 tsp. oregano
chili pepper
8 potatoes cut into chunks

Cook meet with onion, and add corn, chili peppers, salt to taste and oregano. When cooked through add broth, potatoes, and veggies. Simmer until veggies are cooked. While it is cooking, use a potatoes masher to mash everything up. When everything is cooked through and mashed up it will look like a thick mush but it is actually really good! Especially with chilean sopapillas. Yum!

Cheese Potato Soup

I thought I posted this before, but I can't find it, so I guess not. It was our fav. until we found the Cheese and Chicken Chowder recipe, but it's still yummy!

2 Tbsp. butter
½ cup chopped onion
4 medium potatoes, diced
1 ½ cup water
1 ½ tsp. salt
¼ cup flour
1 ½ tsp. paprika
½ tsp. black pepper
1 cup sour cream
2 ½ cup milk
1 ½ cup shredded cheddar cheese

Sauté onion in butter. Add potatoes, salt, and water. Cover and cook until potatoes are tender - approximately 15 minutes. Blend flour, paprika, pepper and sour cream in a mixing bowl until smooth. Stir in potatoes. Add milk. Heat to boiling, stirring constantly. Remove from heat. Add cheese. Stir until cheese melts.Great with wheat bread or in bread bowl!

Tortilla Soup

1 onion, chopped
1/4 bunch cilantro, chopped
2 garlic cloves, minced
1 c. diced tomatoes
1/2 tsp. cumin
1 tsp crushed red pepper
4 cups chicken broth (I use 4 c. water plus 4 bullion cubes)
2-3 cooked chicken breasts, shredded

shredded cheddar cheese as garnish
tortilla chips

Fry onion, garlic, and cilantro in a little oil. Put in blender and add the tomatoes. Puree. Return to the frying pan and add the cumin. Simmer for 5 minutes. Then boil chicken broth, red pepper, chicken and add sauce. Simmer 20 minutes. Serve with tortilla chips and shredded cheddar cheese.

WHAT'S FOR DINNER WEDNESDAY?

Tomatillo Tortilla Soup
1 quart chicken stock
6-8 tomatillos (with husks removed and rinsed well)
2 small bunches cilantro (ends cut off)
1 jalapeno (seeds removed)
1 medium onion, chopped
1/2 head of garlic
juice from 1 lime
2 4 oz. cans of diced green chilies
1 lb cooked chicken, shredded
1 can corn (don't drain)
2 15 oz cans of black beans (don't drain)
1 green bell pepper, diced
2 tsp ground cumin
1 tsp salt
1 tsp ground pepper
Ground red pepper (as much as desired for heat)
Corn tortillas, cut in strips and fried (like on a Cafe Rio Salad)

Put chicken stock in large pot. Rinse all veggies. Blend tomatillos, cilantro, and the jalapeno in the blender. Blend well. Add 1 of the cans of green chili. Add the onion and garlic to the blender mix. Blend well for a minute. Add lime juice and make sure it's well blended. Add to the chicken stock in large stock pot. Bring to boil. Add diced green pepper, other can of green chili, corn, beans, and chicken. Then add the cumin, salt, black pepper, and red pepper. Let simmer for 30 minutes, stirring occasionally.Serve with fried corn tortilla strips, sour cream, and diced avocado. Add a little more lime juice if desired.

This makes a ton... a great meal to share!

I learned how to make this at Enrichment Night years ago by Mike Moore. It's my most favorite soup ever! I don't make it that often, but it's cold and most of the ingredients are from my garden and my food storage!

Summer Corn Chowder

Perfect for a cold winter's night. It is some really yummy comfort food.

4 oz. Bacon (or 2 T. olive oil)
1/2 medium onion, diced
1 can diced green chili
2 ribs celery, diced
1/2 t. thyme
salt & fresh ground pepper
3-4 c. chicken stock (less stock if you want thicker soup)
2 1/2 c. yellow summer corn (or 1 medium bag of frozen corn)
5 oz. red potatoes, diced (about 4-5 medium sized potatoes)
1 - 2 pieces grilled chicken, diced
1 1/2 c. half & half

Cook bacon in stockpot until browned; remove and transfer to a paper towel, set aside. Discard all but 2 Tablespoons of the drippings. (OR...in stockpot, heat up 2 T. olive oil) Add onions, celery, thyme, salt & pepper, and green chili; cook until onions are translucent. Add stock, bring to a boil. Reduce heat and simmer about 15 minutes.

Add corn & potatoes; cook until potatoes are tender, about 10 minutes. Remove from heat. Add half and half, as well as the chicken, and simmer until soup is hot. Taste and adjust seasoning with salt.

Ladle soup into bowls and garnish by crumbling bacon on top.

Don't forget the homemade rolls!

Five Alarm Chili in the Biscuit Bowl

This recipe is from www.foodnetwork.com and it was pretty yummy! It's a much simpler chili than what we usually make. And it's definitely not too spicy--we haven't figured out why it's called "Five Alarm." My favorite part was the biscuit bowl. Seriously--a great idea, so yummy, and it went perfectly!

2 cups baking biscuit mix (recommended: Bisquick) 2/3 cup whole milk 1/2 teaspoon cayenne pepper All-purpose flour, for dusting 1 pound ground chuck 2 medium onions, chopped 1 medium green bell pepper, seeded and chopped 1 clove garlic, chopped 2 (14-ounce) cans Mexican-style stewed tomatoes 1 (15-ounce) can kidney beans, drained and rinsed 2 tablespoons chili powder 1 teaspoon salt Freshly ground black pepper For the toppings: Grated sharp Cheddar Sour cream Sliced green onions (white and green parts) Corn chips Preheat the oven to 450 degrees F. Invert a 6-cup muffin tin and spray the underside with vegetable oil cooking spray. Stir together the biscuit mix, milk and cayenne in a medium mixing bowl. Shape into a ball. Turn out onto floured surface and knead 2 to 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place 1 dough circle over each muffin cup. Press around the cup to form a bowl shape. Bake for 12 to 15 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve. Brown the ground chuck over medium heat in a Dutch oven. Add the onions and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Add garlic and cook until fragrant. Drain of any fat and discard. Stir in the tomatoes, beans, chili powder and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes. Season with ground black pepper.When ready to serve, spoon hot chili into the biscuit bowls. Garnish with shredded Cheddar, sour cream, sliced green onions, and corn chips.

Baked Potato Soup

I had a request for this recipe, so here you go!

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
1/2 tsp. black pepper
1/2 tsp. white pepper
3/4 tsp. salt
4 green onions - chopped and divided
12 slices bacon - cooked and crumbled
8 oz. sour cream
1 1/4 cup cheddar cheese - shredded and divided

Wash, dry, and prick potatoes with a fork. Bake at 400 for 1 hour. Let cool.
Cut into hald lengthwise and scoop out pulp; set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over emdium heat, stirring constantly until mixture is thickened and bubbly. (If you wonder if it is thick enough, keep cooking. It should be THICK!) Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughlt heated. Sitr in sour cream. Serve with remaining green onions, bacon, and cheese.

***Personal Note: We don't add all the bacon to the soup, only to our individual bowls. Otherwise it makes for soggy bacon in the leftovers.

Split Pea Soup

Okay so we had a turkey and a ham for Thanksgiving. Maybe we are weird like that but if anyone else has leftover ham here is a recipe you can use, and also don't forget Heather's Ham and Potato Casserole recipe. You can search for it using the search bar at left.

*Have most people had pea soup before? If you have never had it, don't be scared. Neither David nor I like peas but we LOVE this soup!

8 cups water
1 lb. split peas
2 lbs. smoked ham
1 onion, finely diced
½ tsp. garlic
1 tsp. salt
¼ tsp. pepper
2 carrots, finely diced
2 celery stalks, finely diced

Heat water and peas to a boil. Boil for 2 minutes. Add ham pieces and ham bone, onion, garlic, salt and pepper. Turn down to low and simmer about 1 hour. When peas are done, take out ham bone and mash peas. Cut ham into small pieces and return to soup. Also add celery and carrots and cook until veggies are tender. (abt 30-45 minutes). Stir occasionally to prevent sticking or burning.

*We have used not smoked ham before and just added liquid smoke to help give it some more flavor.

*We always serve this with sopapillas. MMMM. Anyone need a recipe for that?

Yummy Beans

This recipe comes from a friend of mine. It sounds kind of weird, and I was a little nervous to try it, but it turned out really good!!

1 lb. ground beef (cooked & drained)
1/2 lb. cooked crispy bacon, crumbled
1 small onion, chopped
1 can kidney beans (don't drain)
1 can pinto beans (don't drain)
1 can great northern beans (don't drain)

SAUCE
3/4 C. brown sugar
1/2 C. ketchup
1 T. mustard
1 t. salt
2 t. vinegar (regular or apple cider)

Mix first ingredients into crockpot. Mix sauce together and pour on top of beans. Cook all day on low, or at least 3 hours on low.

Can be used as a main course with your favorite bread, or as a side.

Taco Soup

This is my favorite taco soup recipe!

1 lb. hamburger, browned and crumbled
1-2 cans Tomato sauce
1 can stewed tomatoes
1 can kidney beans
1 can pinto beans
1 can black beans
1 can garbanzo beans
1 can .... any kind of bean you want... as many varieties as you want.
(some people add a can of corn in this, but I don't care for it. But- if you want to try it- go for it!)

Don't drain the juice out of the cans, include them in a large pot with the hamburger. Add one package taco seasoning. Mix well. Leave on stove until beans are cooked through. Serve with scoop of sour cream and crushed tortilla chips, and shredded cheese! (I believe one can never have too much cheese ....)
This also works well in the crock pot. Good for a cold or rainy day.

Fresh Tomato Soup

In the spirit of soup making, here's another one! This is another favorite and it is a good summer/fall one with all the vegetables in the garden getting ready to be picked.


2 C. sliced carrots
1 C. chopped celery
1 small onion, chopped
1/2 C. green pepper, chopped
1/4 C. margarine or butter
4 1/2 C. chicken broth
1/2 tsp. curry powder
4 medium tomatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. pepper
2 T. sugar
1/2 tsp. oregano

In large pot saute carrots, celery, onion, and green pepper in butter until tender. Add broth, tomatoes, sugar, oregano, curry powder, salt and pepper. Bring to a boil. Reduce heat and simmer 20 minutes.

*If you want a heartier soup this is also good if you add egg noodles, or rice.

Potato Soup

Okay... here is my first recipe on this blog! Hope you like it!
This was given to me by a friend a few years ago and it's become one of our favorite soups!


1 stalk celery, chopped
1 large onion, chopped
12 medium potatoes, peeled and diced (about a 5 lb. bag - OR about 6 of those big ones from CostCo!)
1 rounded Tablespoon salt
2-3 cans Cream of Mushroom soup
1-2 cans Evaporated Milk
1 1/2 - 2 Cups frozen peas, quick rinsed

Put all vegetables and salt in large pot (at least 6 qt.). Pour in enough water to barely cover veggies. Bring to a boil, reduce heat to medium and simmer until potatoes are soft. Add soup and milk, until at desired taste. Cook until warm. Add peas, cook through. Enjoy!
*note* if your soup tastes too much like evaporated milk, add more salt. :)

Cheese and Chicken Chowder

Perfect for a cold day!

3 cups chicken broth
3-5 potatoes (cut up)
2 shredded carrots
1 cup cooked chicken pieces
1 tsp. Worcestershire sauce
¼ tsp. celery seed
¾ cups chopped onion
4 Tbsp. butter
4 Tbsp. flour
4 cups milk
2 cups shredded cheddar cheese

In a large saucepan, combine first six ingredients. Bring to boil and simmer one hour. Sauté the onion in butter. Add flour to the onion then add milk to make a white sauce. Add cheese and heat until it melts. Add this sauce to first 6 ingredients and heat through.

Taco Soup

Now that I have been a contributor to this blog for like a month, I thought it was time I post some recipes! Mmmm. I think there was a tortilla soup recipe on here, here's another along those line. So easy and we love it!

1 lb. hamburger
1 large can tomato juice
1 can tomato sauce
1 can whole kernel corn w/juice
1 can red kidney beans w/juice
½ pkg. taco seasoning

Combine above ingredients and simmer for 30 minutes. Serve topped with grated cheese, sour cream, and Frito chips.

The Best Tortilla Soup

Okay, so I know there are a lot of tortilla soup recipes out there. But honestly, this is the BEST! We love it.

2 Tablespoons olive oil
Chicken, shredded (I do 2 breasts)
1/4 cup onion
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. chili powder
pepper
1 can chicken broth
1 can corn, undrained
1 can black beans, rinsed
1 can stewed tomatoes (pureed for David of course)
2 Tablespoons cilantro

Saute onion, garlic, chicken, and seasonings. Add corn, broth, tomatoes, and beans. Simmer. Serve with a dallop of sour cream, grated cheese and tortilla chips. YUM!