Beef Stew



This beef stew recipe is one of mine and my husband’s absolute favorites this time of year because it warms you right up when it’s chilly outside. It’s easy and it will get your house smelling soooo sooooo good! Here is how you make it:

Serves 4-6 happy bellies


-4 tablespoons olive oil

-1 tablespoon butter

-2 pounds of beef stew meat

-1 white onion, diced

-4 garlic cloves

-1 can or bottle of beer

-4 cups of beef broth

-3 tablespoons worcestershire

-3 tablespoons tomato paste

-2 teaspoons paprika (for a little extra kick)

-salt and pepper to taste, I tend to use lots because of the potoatoes

-2 teaspoons of sugar

-4-6 small new potatoes, diced

-4-6 whole carrots, unpeeled and diced


  1. Start by heating the pot you are going to use for the soup with the olive oil and butter.
  2. Throw in the meat just long enough to sear it. You do not want to thoroughly cook it, as that is what the simmering is for later on. Remove from pot.
  3. Throw in the onion and garlic cloves and cook for a few minutes until the onion and garlic are tender.
  4. Pour in the can of beer.
  5. Pour in the beef broth.
  6. Worcestershire sauce.
  7. Tomato paste.
  8. Paprika.
  9. Salt and Pepper.
  10. Sugar.
  11. Then, return the meat to the pot and simmer for 1.5-2 hours on low heat. Until the meat is very tender.
  12. Add the potatoes and carrots to the pot after the 1.5-2 hours of simmering, and simmer for another 30 minutes or an hour until the veggies and potatoes become tender.
  13. If you like your stew thicker, you can add a couple of tablespoons of flour to thicken it up.
  14. Grab some bread and enjoy your delicious beef stew



Perfect Pot Roast


Who likes a good, easy roast?

Who likes recipes that only dirty up ONE pot?

I do! I do!

Here is THAT recipe:

It has been in my family ever since I can remember. One of my favorite family recipes!


Cast of Characters:

Rump Roast (your choice of size)

Carrots (I use 3 carrots for 2 people)

Potatoes (I use 5 potatoes)

Salt (1 tsp)

Pepper (1 tablespoon)

1 pack Beefy Onion Soup Mix

1 Can Cream of Mushroom Soup

2-3 cups of water


First, I like to rinse off my rump roast with water.

It’s just something about red meat in those nasty package juices that does it for me.

It makes me feel better.


Place your rump roast into a pot.

I love cooking with cast iron and it works great for a pot roast.

I swear it tastes different in this kind of pot, but any oven safe pot will do.

IMG_0446 IMG_0447

Go ahead and rinse your veggies.

I use potatoes and carrots, but onions go great in this recipe too.


Cut up your carrots into thirds.


Make a smiley face out of your potatoes.

I mean, you just half them but smiley faces make them taste better.



Throw your carrots and potatoes into your pot.


Add your 1 teaspoon of salt


and your tablespoon of pepper


Mix your beefy onion soup mix with 2-3 cups of water.

I usually start out with 2 cups and check the roast halfway through cooking and add more water if needed.

You want your pot to always be half full of water (or a little less than half) halfway through, so it doesn’t dry out.

Plus, you’ll have more gravy that way.


Add the cream of mushroom soup to top it off..

I am VERY aware this looks disgusting, but I promise it is AMAZING once all is said and done.


Be sure you cover your pot with a lid of some sort…


Put into a 325 degree oven for 4 hours

I usually check the roast after 2 hours to make sure there is enough water.

You want that gravy when it’s done!


Then, cut your roast and serve!

You don’t even have to take it out of the pot.

How is that for easy?

You can also put into a crockpot and turn on low for 6-8 hours while you are gone to work or running errands.

It doesn’t get much easier than that.


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