Crock Pot Beef Stew & Corn Bread

My family enjoys this on a cold winter day. Goes well with fresh baked cornbread. I put it in the crockpot on low in the morning and don't worry about it till supper time.



BEEF STEW


2 pounds stew meat
2 medium onions, chopped
2 tbsp. vegetable oil
2 cans (10 1/2 oz each) condensed beef broth, undiluted
3/4 cup water
6 medium carrots, cut into 2 inch chunks
2 bay leaves
1 tsp. dried thyme
1/4 tsp. garlic powder
potatoes cut into bit sized chunks
1 large can Spicey Tomato Sauce
1/4 cup pot barley

Brown meat and onions in oil then add to crockpot with rest of ingredients. I used a small bag of baby carrots, cut in 1/2, and 1 tsp. minced garlic instead of the garlic powder.

This is the best corn bread ever!!!

BUTTERY CORN BREAD

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all purpose flour
1 coup cornmeal
4 1/2 tsps. baking powder
1 tsp. salt

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13" x 9" baking pan. Bake at 400F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.