This is what we are having for dinner tonight. The instructions are for cooking this in a large pot on the stove. You can also make this in a crockpot by browning the meat and then cooking in the crock pot on low for 5 to 6 hours. If you have a roaster you can double or triple the batch and make it in there. I just found out from my friend Paula that she uses her roaster in lieu of her crockpot all the time. If you have a big family this comes in handy--no need to dirty two pots for one dish. If you have a smaller family, you can freeze the leftovers or call the Catholic Student Union and feed those poor waifs taking their exams.
Aunt Christie's Beef Stew
1 lb of stew meat, roast, or burger
5 potatoes, chunked
3 carrots, sliced
3 celery, sliced
1 large onion, diced
1 cup cooked corn (or 1 can)
1/2 cup barley
1 bay leaf
1 Tbs Italian Seasoning
2 tsp Coriander
1 package onion soup mix*
1 can gravy or 3 cubes of beef bouillon
water to cover ingredients
salt/pepper to taste
optional roux (1/2 cup of water with 3 Tbs cornstarch mixed thoroughly)
Brown the ground beef or stew meat. (If using roast, cut into bite sized cubes and brown.) Add to large stew pot, cover with spices and gravy and begin heating. Slice veggies and add to pot, adding enough water to cover the ingredients with each addition. Add remaining ingredients and bring to a boil. Simmer for 45 minutes or until potatoes and carrots are soft.
Serve with a coarse bread like cornbread, potato bread, or with sourdough rolls.
Homemade Onion Soup Mix
2 1/2 tablespoons dried minced onion
4 cubes (look for one without MSG) beef chicken, or vegetable, bouillon, crumbled
1 teaspoon onion powder
1/4 tsp paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Mix and keep handy as a spice mix. Makes a great dip mixed with a small tub of sour cream and a block of cream cheese.