Tag Archives: stew meat

OMG Crock Pot Beef Stroganoff

9 May

I found this recipe on Pinterest. It looked easy and idiot-proof, so I thought I’d give it a whirl. Holy shit, was it yummy! Pterodactyl and Buddy had seconds, and the leftovers fed those two for lunch the next day. Dear readers, I’m honored to share with you our newest dinner staple.


  • 1-2 lbs stew meat
  • 2 cans Campbell’s Golden Mushroom Soup (or sub one for French Onion)
  • 1 large onion, diced
  • 4 tbsp Worcestershire sauce
  • 1/2 cup water
  • 8 oz. block of cream cheese
  • A couple dashes of: garlic salt, paprika, black pepper
  • Egg noodles (I like the curly ones)


1. Combine soup, water, onions, Worcestershire sauce, and spices in Crock Pot. Stir.

2. Add beef. Stir.

3. Set Crock Pot to low and cook for 8 hours.

4. Right before serving, cube the cream cheese and add it to the mix. Turn the Crock Pot on high and stir for 10 minutes.

5. Meanwhile, cook the egg noodles according to package directions.

6. Serve Stroganoff on top of the egg noodles. Tell your family to worship you.

Beef Stew of the Gods

2 Apr

One of the staples of my childhood dinners was Mommy’s Beef Stew. We’d eat it for dinner a few times per month, and it was one of the few meals she could make that would appease all of us. (My little brother refused vegetables, and Mom was only eating poultry and fish for a long time, so it was hard to find meals that made all of us happy.) Several years ago, Mommy passed the recipe down to me. Happy Happy Joy Joy! With my own home to run now, I make this beef stew several times per month.

Somehow, Daisy didn’t know I had this recipe. We were talking on the phone the other day, and she reminisced about my mother’s delicious beef stew. When I told her that I had the recipe and was willing to share, she actually cried tears of joy. In honor of Daisy’s successful first attempt at this dish, I’m going to share it with you, Lovely Readers. It’s easy as shit, delicious, and makes so much that you can enjoy leftovers the next day!


  • Flour and Salt/Pepper (to dredge meat)
  • Extra Virgin Olive Oil (heretofore referred to as EVOO. Thanks, Rach!)
  • Stew Meat, cubed
  • 4 cups beef broth
  • 1 small can tomato paste
  • Potatoes (I usually do 1.5 per person, so if you’re cooking for two people, use 3 potatoes, etc)
  • Carrots (same as above)


  1. Pour flour in a bowl. Season heavily with salt and pepper. Dredge the stew meat in the flour mix.
  2. Drizzle the EVOO in a large pan or Dutch oven and turn stove to medium heat. (If you’re going to toss in chopped onion or garlic, now’s the time to do it.)
  3. Brown the meat for a few minutes. Stir regularly.
  4. Add tomato paste and broth. Stir some more.
  5. Turn the heat down and simmer the concoction for an hour. Fucking stir. That’s what I always mess up; I under-stir and burn shit. Please stir.
  6. Add the potatoes and carrots. Simmer for another hour. And for the love of all things holy, FUCKING STIR!
  7. Serve when meat is tender and potatoes fall apart with a fork.

You’re welcome.

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