In some places the weather is poised to become cooler and as such, many of us will be looking to be making soups and stews. So I have decided to give at least one recipe for stew. The other recipe is just a tasty way to use the bounty of the harvest.

Beef Stew

Ingredients

• 2 pounds cubed beef stew meat
• 1/2 cup all-purpose flour
• 3 tablespoons butter
• 1 onion, chopped
• 4 carrots, sliced
• 3 stalks celery, sliced
• 1 clove garlic, minced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cloves
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 4 cups water

Directions

1. Dredge beef cubes in flour until evenly coated.
2. Melt butter in saute pan and saute coated beef cubes until evenly brown.
3. Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
4. Cover and cook on Low 10 to 12 hours or on High 5 to 6 hours. Serve hot!!

All Things Harvested Pot Roast

• 4-5lb pot roast
• 1 stick butter
• 1 large onion sliced
• 3 celery stalks, chopped
• 1 garlic clove, chopped
• ¼ tsp. dried thyme
• ¼ tsp. dried parsley
• 1 bay leaf
• 1/8 tsp. black pepper
• ¼ tsp. salt
• 2-10oz cans French onion soup
• 4 large potatoes, quartered
• 1-8oz package raw baby carrots
• 1-16oz pkg. frozen broccoli/cauliflower mix

In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread.