I always make this stew after we have had roast for dinner. Then I throw the whole thing in the refrigerator until later in the week when I know it’s going to be a busy day. The stew is all ready to go and all I have to do is turn the crockpot on and let it cook. So, first day:
3-4 lb Beef Roast
1 envelope Onion Soup Mix (I usually use Lipton brand, but the store brand works just as well.)
1-15 oz can Tomato Sauce
1-15 oz can Beef Broth
1 TBS Garlic Powder
Combine all ingredients in crockpot and cook on low all day. Serve and enjoy.
LEFT-OVER ROAST STEW
Once dinner is over and the roast has cooled enough to handle, dice up any remaining carrots and potatoes and shred/cube the remaining roast. Leave these in the crockpot with the left over “juice” from the Roast. Add three more cups of beef broth, 2 bay leaves, Montreal Seasoning and garlic powder to taste (approx. 1-2 TBS each), and 1 cup each frozen corn and peas. I also usually add a couple more potatoes and some more carrots to even out the mix.
Place crock pot in fridge until next day or later in week. When ready, cook stew in crockpot on low heat for 6-8 hours. Serve with cornbread. This stew makes a full crock-pot. We eat our fill and freeze the rest. Our family of four is usually able to get three meals of stew out of the leftover roast. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In mixing bowl, combine:
2 cups cornmeal (I like to mix half yellow cornmeal and half white cornmeal);
3 TBS Flour
2 TBS Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
Once combined, add in 1 egg and 1 3/4 cups milk.
Meanwhile, in cast iron skillet, melt 2 TBS shortning. Once melted, add to cornbread mixture; pour mixture into skillet. Bake in oven at 375 for 20-25 minutes. Serve with butter and honey! Yumm. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~