Faulkner's French Beef Stew

2 pounds of stew beef
1/3 cup of flour
3 tbsp of olive oil
salt and pepper to taste
1 can of beef broth
1 can of beef consumme
2 cans of italian diced tomoatoes
3 celery stalks--sliced
5 carrots--sliced
4 red potatoes--cubed
3 garlic cloves--minced
3/4 tsp of thyme
1/2 tsp of basil
3 bay leaves
2 tbsp of dijon mustard

Put cubes of stew beef in a ziploc bag with flour and shake until coated.  Brown meat in oil in a dutch oven.  Salt and pepper to taste.  Add beef broth, consumme, diced tomoatoes, veggies, and spices (NOT mustard).  Bring to a boil.  Let simmer and cook on low about an hour until meat is tender.  Add dijon mustard and mix well.

Serve with crusty french bread.

We are thinking about adding some red wine and/or jalepeno pepper to our next batch.  We are also thinking we could add green beans or peas.

Hearty Beef Stew

I took a recipe that was on my worcestershire sauce bottle and made it my own.  My hubby really liked and and said it is a "keeper."  It is very easy and can be prepared the night before.  It can cook in the crockpot for nine hours, which is perfect for us since we are at school all day.

2 lbs stew meat
1 large onion, chopped
4 cloves minced garlic
2 (12oz) jars of beef gravy
1/3 cup Worcestershire Sauce (I used French's Extra Tenderizing)
1/2 cup water
1 1/2 1bs. small red potatoes, halved (I used regular)
2 cups baby carrots (I used regular)
1 (10oz) pkg of frozen peas
1 chopped green pepper
basil
salt
 pepper

Season meat with salt and pepper and brown in 2 tbsp. oil in large skillet.  I also browned the meat with chopped green pepper to give it more flavor.
Put meat and peppers in slow cooker.
Stir remaining ingredients except peas into slow cooker and mix well.  Sprink the top with basil and stir one more time.  Cover and cook on high for 4 1/2 hours or low for 9 hours.
During the last 10 minutes of cooking stir in peas. 
Serve with crusty bread, rolls, biscuits, or dumplings.  I served mine with the garlic biscuit recipe I have on my pinterest board.
Next time I think I will also add a can of diced tomatoes.

Tavern Steak

We got this from a friend of ours and I have done a few things to it to adjust it to our taste.  It is super easy and wicked good!

1 3-4lb Roast, either top round, bottom round, or chuck
3-4 Garlic Gloves
2 Jars Pepperonchinis (save the juice)
Kosher Salt
Fresh Ground Black Peppter

1. Trim off excess fat from roast and cut 3-4 big slabs along the length of the roast.
2. Place in crock pot and insert garlic cloves evenly into each incision (they will cook down until almost nothing).
3. Strain the pepperonchini juice from both jars over the roast.
(It will look like a lot.)
4. Dust meat with Kosher salt and black pepper.
5. Sprinkle Pepperonchinis over the meat slabs.
6. Cook on low and let cook for 8 hours. 
Shred and serve with tortillas, pita break, potatoes, etc.

**I sometimes cook on high for 6 and it comes out just fine.  You can cut the meat into slabs as well and then put the garlic into incisions in the slabs. 

**Traditionally this recipe calls for using dill pickles.  It is very tasty this way as well, however my family prefers the "bite" of the pepperonchinis.

Heath Conway's Buffalo Chicken Chili

2-3 lbs boneless, skinless chicken breasts

2-3 celery stalks

1 onion

1 green pepper

1 red pepper

3 medium carrots

2 jalepeno peppers (or hotter peppers)

juice of a whole lime

6 oz tomato paste

1/8-1/4 cup fresh cilantro

10-14 oz can of diced tomatoes w/green chilis

19 oz can of kidney beans

1 package buffalo seasoning

1/8 cup white vinegar

1/4-1/2 bottle of Frank's hot sauce

4-5 tablespoons buttter

Cut all veggies.  Brown chicken and then add veggies. Cook for 2-3  minutes.  Add tomatoes, paste, beans, seasonings, hot sauce, vinegar, and lime juice.  Bring to a boil, then simmer for 35-45 minutes until veggies are tender and chicken is done.  Stir in butter.  Serve with sharp cheddar cheese sprinkled over the top and ranch or blue cheese dressing.  Also great served with french or italian bread.