Beef Stew and Corn Bread Muffins

 Today I decided to do a crock pot beef stew.  The basic recipe was added to by what I had in the refrigerator.  In addition to the usual beef, potato and carrots, I added some green peppers, Roma tomatoes, turnips and a handful of the dried corn collected off the farm yesterday.

I also made corn bread with the corn that was processed yesterday.

The jar on the right is the ground corn.  The jar on the left is dry corn.
The muffins were amazing.  The corn is ground quite course compared to what you buy in the box.  The first bite of the muffins was amazing!  All I can say is that it shouted CORN in each bite!

The finished stew wasn't bad either!

Basic Beef Stew Recipe

1 1/2 pounds stew meat, browned

1 teaspoon Worcestershire sauce

2 cloves garlic

1 medium onion, sliced

2 bay leaves

1 Tablespoon salt

1 teaspoon sugar

1 tsp paprika

1/4 teaspoon pepper

1/2 tsp paprica

1/4 tsp ground allspice

1/4 tsp ground cloves

6 carrots, pared and quartered

4 potatoes, pared and quartered

I put all this in a crock pot and let cook on high for about 5 hours.  It could also cook on low for 6-8 hours.

In addition to the above ingredients, I added a green bell pepper slice, 4 turnips peeled and quartered, several small Roma tomatoes cut in half and a couple of handfuls of dry corn from yesterday's outing.

Corn Bread Muffins

1/2 cup melted butter

1 cup buttermilk (about 2 tsp vinegar in a cup, fill up to 1 C with milk)

2 eggs

2/3 cup sugar

1 cup cornmeal

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

Heat oven to 375.  Mix the butter, milk, eggs and sugar together.  Mix the cornmeal, flour salt and baking soda together.  Combine.  Makes about a dozen muffins.  Bake 15-20 minutes.