Classic Southern Style Beef Stew

When it is chilly outside I love this dish. We always ate our stew over rice but this is so good I love a big old warm bowl all by itself as well. I like my food well seasoned and flavorful, so be ready!

Olive oil
1/2 cup Flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
1-2 Tablespoons Cajun seasoning
2 lbs Beef Stew Meat
1 Onion, chopped
4 cloves of Garlic, minced
2 cartons Beef stock (32 oz each)
4 1/2 cups Water
2 Tablespoons Beef Granules
1 teaspoon dried Thyme
1 teaspoon dried Basil
1 teaspoon Cajun seasoning
1 teaspoon Paprika
1/4 teaspoon Celery seed
3-4 Bay Leaves
1 lb Baby Carrots, cut into chunks
6 Red Potatoes (with skin), cut into 1 inch pieces
1/4 cup Milk
2 Tablespoons Corn Starch

In a bowl, combine flour, salt, pepper and 1-2 Tablespoons Cajun seasoning; stir to blend well. Pat meat dry and coat in flour mixture.

Heat olive oil in large skillet and sear meat in batches, placing them in a large pot as they are done. In same skillet you seared the meat, keep all of the drippings and add onion. Add more oil if needed. Cook until the onion starts to gain a golden color and stir in the garlic. Heat for about a minute and then add a small amount of beef stock to gather up the bits on the bottom of your skillet. Pour this into the pot with the waiting meat. Add remaining beef stock, water and beef granules; bring to boil. Add thyme, basil, Cajun seasoning, paprika, celery seed and bay leaves. Reduce heat and simmer for about 2 hours.

Add carrots and potatoes, bring back to a boil and cook for about 15-20 minutes. In a small bowl, mix together milk and corn starch until well blended; then add to the stew and stir. Cook another few minutes or until the carrots and potatoes are tender.

Southern Fried Chicken Tenders

Everyone has to have some good ol' southern fried chicken every now and then. I like to feed my family fried chicken fingers and they never turn it down.

1 1/2 lbs Chicken Tenderloins

1 quart Water 

1/4 cup Kosher Salt

1/4 cup Sugar 

2 cups Flour

2 tablespoons Garlic Powder 

2 tablespoons Onion Powder

2 tablespoons Paprika

2 tablespoons Seasoning Salt

1 tablespoon Black Pepper 

2 teaspoons Cayenne Pepper

2 Eggs

1/4 cup Milk

Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.

Mix the eggs and milk in another container. Dredge the chicken tenders in the flour mixture and pat off excess. Dip the tenders in the egg mixture and drain excess. Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better. Heat oil in a heavy bottomed frying pan or cast iron skillet with tall sides. There should be about an inch of oil in the pan. Once the oil is hot, fry the tenders in small batches until golden and then drain on paper towels.

Slow Cooked Chicken Pot Pie Stew

I absolutely love chicken pie. It's one of my favorite southern comfort foods. I love being from the south.. the food is phenomenal!

This is a recipe you cook in your crock pot. It couldn't get easier.. the amount of flavor will most definitely surprise you!

3 Frozen Chicken Breasts (boneless, skinless)
1 can Cream of Chicken Soup
1 can Cream of Potato Soup
1 can Mixed Vegetables
1 can Sliced New Potatoes
1 Tablespoon Dried Onion Flakes

Place frozen chicken breasts in crock pot. Mix all other ingredients together and pour over chicken. Cook 8-10 hours on LOW.  Shred the chicken; stir. I like to add some basil or parsley and salt/pepper to season.  Add chicken stock to thin out stew or add flour to thicken, if you wish. Serve with some crescent rolls or biscuits.

I use 5 frozen chicken breasts when I double the recipe to keep the stew at the consistency I like best.