Here in my part of the world it is pretty much still Summer. The weather is a little cooler …60’s at night and 80’s during the day. But we are still wearing shorts and the leaves have not changed colors yet. So it looks and feels pretty much still like summer. Fall and Spring are my favorite times of the year. The weather is the perfect temperature. Even though it really does not look and feel like Fall now, we will get a cool front to drop us into the 40’s tonight …burrr! Perfect for Halloween. Getting in the mood for the chillier Fall weather I made my Slow Cooker Stew with Sweet Potato Cornbread and thought I would share it with the group over at Fiesta Friday today.
Now when I make this stew I usually add potatoes. Which is actually my favorite part of the stew, the potatoes, not the meat. But I did not have any on hand and did not want to run out to the store. I thought about baked sweet potatoes to go along with it since I did not have regular potatoes to put in the stew. However, I know my youngest son does not like them. So, as you will see by the pictures …no potatoes this time. It still turned out very flavorful and hearty. My two sons both had seconds and there were no leftovers. I was a happy Mom. 🙂
I still wanted my sweet potatoes though. So I decided to put some in my cornbread. I added just enough to have that wonderful sweet potato flavor but not so much that my youngest son would not eat it. For my cornbread I just used a Jiffy Cornbread Mix, as I did not have any cornmeal and already had the Jiffy Mix. The cornbread turned out very yummy indeed! 🙂
I hope everyone over at Angie’s, The Novice Gardener will enjoy my addition to this weeks Fiesta Friday. Wishing everyone a wonderful weekend! I hope wherever you are that you are experiencing some beautiful weather too! 🙂
Slow Cooker Beef Stew
By: Arl’s World
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 gloves garlic or you can use 1/8 garlic powder for every 1 clove garlic
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
2 cups beef broth
3 potatoes, diced
4 carrots, sliced or baby carrots
1/3 cup ketchup
- In a plastic bag place the flour, salt, and pepper; add the meat and shake well to coat meat with flour mixture. Place meat in slow cooker. Stir in the garlic, paprika, Worcestershire sauce, onion, beef broth, potatoes and carrots.
- Cover, and cook on Low setting for 10 hours, or on High setting for 4 to 6 hours.
Sweet Potato Cornbread
By: Arl’s World
- 1 box Jiffy cornbread mix
- 1 egg
- 1/3 cup milk
- 1/2 cup mashed sweet potato
- 1/4 tsp pumpkin pie spice
Preheat oven to 400 degrees F. Spray an 8 in round cake pan with cooking spray.
Combine all ingredients in a small bowl. Stir til moistened with a whisk.
Pour into pan and bake for 15-20 minutes or until toothpick inserted in center comes out clean.