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



Winter Weather & Tomato Soup

If you are familiar with the West Monroe area, then you already know how the weather has been over the last 4 days..rainy, cold, and nasty. The kind of weather that makes you want to hibernate all winter long and wish you didn’t have to leave the house. Well, we have to eat, people. Saturday I geared up with my raincoat and boots and headed on the trek to the grocery store to gather my supplies for the week, which happened to include tomato soup.

This tomato soup is not your typical tomato soup. It has a little something special in it and I have yet to decide what it is about it. I knew it would be the perfect meal for the cold, rainy weather we have been having (and I had to make soup for house church anyways so I decided to double the recipe).

Before I begin with the recipe, I have to give credit to where I discovered this soup. The one, the only Pioneer Woman. If you know me, then you know my obsession with her. If I could have dinner with one “famous” person she would be my person people. Here is her recipe and I am about to give it to you below, as well.

IMG_1429To begin, you need a very large pot. Not really this big.

I received this pot from my dear husband as a Christmas gift and really wanted to use it, so I did.


Next, chop up 1 white or yellow onion.


Melt 6 tablespoons of salted butter.


Throw in the onion and cook until they’re translucent.


Dump two 14.5 oz cans of crushed tomatoes in the food processor or blender if you like them smooth and non-chunky (that’s what I like). For chunky soup, go ahead and dump the 2 cans straight into the pot with the onions.


Once you have dumped the tomatoes in the pot (however you like them) go ahead and add 46 oz of tomato juice. Then, add 3-6 tablespoons of sugar to offset the acidity. I use 6 tablespoons. This may be that special ingredient, but I just haven’t decided yet.

Next, add 2 tablespoons of chicken base to the pot.


Add lots of ground black pepper. I mean LOTS!

One pinch of salt.


Stir everything to combine. Bring ALMOST to a boil, then turn off the heat.

Add 1 cup of cooking sherry (maybe this is what makes it special)?

Add 1.5 cups of heavy cream. This definitely makes it super decadent.

Add a little basil.

Stir to combine & you’re all set!

It is THAT easy. This soup falls into the most delicious under the easy category.


All that is missing is your grilled cheese sandwich.

Tomato soup isn’t tomato soup without a grilled cheese sandwich.




6 Tablespoons Melted Butter

1 Whole Medium Onion, Diced

1 Bottle (46 oz.) of Tomato Juice

2 Cans (14 oz.) Diced Tomatoes

1-2 Tablespoons Chicken Base

3-6 Tablespoons of Sugar

1 Pinch of Salt

Black Pepper to Taste

1 Cup of Cooking Sherry

1.5 Cups of Heavy Cream

Chopped Fresh Basil (Add Parsley if Desired)