Beef Stew


  • 1.5 lbs Chuck meat (cut to 1/2 in cubes)
  • 2-3 TBS oil (for browning the meat)
  • 4 C hot water
  • 1/4 C flour (for roux)
  • 1 TBS lemon juice
  • 1 TBS Worcesteshire
  • 2 garlic cloves
  • 1 medium onion
  • 6 bay leaves
  • 2 tsp pepper
  • 1 TBS salt
  • 1 TBS sugar
  • 1 tsp paprika
  • 1/4 tsp ground clove
  • 4 med carrots (peeled)
  • 2 med potatoes or 4 small red
  • 2 celery stalks
  • 3/4 C. peas

In a large soup pot, coat bottom of pan with oil. Over med/high heat brown the chuck meat evenly. Pour in 4 cups of hot water. Add lemon juice, Worcestershire, onion, garlic, bay leaves, all spices, sugar and salt. Bring to a boil then add lid to pan and reduce to a simmer for about 1.5 hrs or until meat is tender.

Add another 4 cups of hot water and bring to a boil. Add carrots, potatoes, celery and boil uncovered, until tender. Reduce to a simmer. Make a roux using flour and stew broth and add to stew stirring to makes sure theres no lumps. Cook until thickened. Add peas. Serves 6-8

Corn Bread


  • 1 1/2 C. Bisquick (homemade preferred)
  • 3/4 C. granulated sugar
  • 1 C. cornmeal
  • 6 TBS melted butter
  • 3 eggs
  • 1 1/2 C. milk

Preheat oven to 350

Combine milk eggs and butter and mix well. Add all dry ingredients and mix (do not over mix). Add to greased 8×8 inch pan. Bake for about 35-45 min.

Serves 8

Apple Sauce

  • 10-12 large granny smith apples
  • 3/4 C granulated sugar
  • 1-2 TBS cinnamon

Peel, core and dice apples. In a large pot add apples and enough water to cover the top of the apples (they will float a little). Boil until tender enough to mash. Carefully drain water from pan. Add sugar and desired amount of cinnamon and mash with a potato masher or a whisk. Refrigerate until cold or over night for best results.