Tuesday, December 23, 2008

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.


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!!!


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.


  1. nothing beats crockpot recipes. at first i thought i make mine similar to yours but nope--i havent used the barley or spicey tomato sauce..so I'm going to add those. we LOVE beef stew.

  2. The original recipe doesn't call for the spicey tomato sauce, potatoes or pot barley. I added those to make it a little thicker and more flavorful. Turned out really well!!

  3. I made the stew & cornbread for dinner tonight. Both were delicious. I added a can of diced tomato's to the stew as well. It was excellent. Thanks for the recipes.