“I make it a rule always to believe compliments implicitly for five minutes, and to simmer gently for twenty more.” ~ Alice James

The cold is back.

Luckily, we will not be having the horrible weather expected in the Northeast but nonetheless, you have no idea how ready I am for spring to get here.

But since that is still quite a ways off, I might as well enjoy one of the things that comes with cold weather.

A nice warm stew. One that cooks all day and makes the house smell wonderful!

Today, I have nothing on the calendar so I will luckily stay in my comfy knit pants and sweatshirt, go outside only to get the mail,  do some laundry and start this stew.

My kind of day.

Old Fashioned Beef Stew

  • 1 lb stew meat or beef tips
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 2 cans (15 oz) of diced tomatoes
  • 1 can greens beans
  • 1 cup frozen corn
  • 1 cup frozen Lima beans
  • 2 beef bouillon cubes
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1½ frozen diced potatoes
  • salt and pepper, to taste

Season beef with salt and pepper, brown on all sides in large pot. Add onions and garlic and cook until translucent.

Stir in tomatoes, beans, corn, beans, bouillon, broth and Worcestershire. Bring to a boil. Cover and simmer on low for 1-2 hours. After it has simmered for at least an hour, add in potatoes and cook for another 30 minutes. Season with salt and pepper to taste.

Best served with cornbread!



“Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn’t a vegetable without a little ham hock.” ~ Paula Deen

Who likes a good old vegetable plate night? I do, I do!!!

And that’s exactly what we had tonight.

Any vegetable done any way as long as there is a slab of cornbread beside it!

I chose not to make it too complicated by adding McKenzies frozen Golden Creamed Corn. I’m telling you folks – unless you have someone who gives you homemade creamed corn – this is the way to go! It’s awesome.

Just plop in a pot on the stove and heat it up.

I also made roasted honey gold potatoes and onions. Also pretty easy, quartered honey gold potatoes, sliced onion, olive oil and seasoning.

Plop that in the oven.

The new recipe I wanted to try tonight is a copycat recipe of The Cracker Barrel’s lima beans.  And these are super duper easy too!!!!

You will need:

  • 14 oz. frozen Lima beans
  • 14 oz can chicken broth, plus ½ can water
  • 1 Tablespoon butter
  • ½ Tablespoon sugar
  • 4 pieces of bacon, cooked and chopped (plus 1 Tbsp bacon grease)
  • ½ teaspoon onion powder
  • salt and pepper, to taste

Put everything except the bacon in a pot and bring to a boil.

Reduce heat, add bacon and simmer for 20 minutes or until lima beans are cooked through. (I’ll admit, I cooked them a good bit more than that, because here in the south we have a tendency to cook the healthy out of them 🙂 )

I add to cheat a tiny bit – when I went to make dinner I realized that I only had 2 pieces of bacon left – oops. Luckily I had the baking sized bacon bits left over from the Teriyaki-Ranch Chicken to add with it – I don’t think that will make too much difference. Not with the 2 real pieces of bacon and a little bacon grease to boot!

Not a whole lot of pictures on this one because, well, it’s not that complicated. 🙂

But here’s one of the whole meal – nothing real pretty but who cares! It’s delicious down home goodness on a plate!

One more thing – I showed you my cornbread FAIL, so here’s a picture of what it’s supposed to look like!

Hope everyone has a great week!