Beef Stew | TheFencePost.com

Beef Stew

Sharon Raasch – Imperial, Neb.

  • 1 pound beef stew meat
  • 1 stewed tomato
  • 10.5 oz. beef broth
  • 1 jar picante
  • 1 whole kernal corn
  • 3 carrots cut in 1/2 in. slices
  • 1 onion, chopped
  • 2 garlic cloves (minced)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 c. water

Combine beef stew meat and next nine ingredients (through salt) in slow cooker.

Cook, covered, on high for three to four hours or until meat is tender and fully cooked.

In a bowl, combine water and flour.

Stir into meat mixture.

Cover and cook on high for one hour or until thickened

Slow Cooker Peach Cobbler

JK Chappell, Gering, Neb.

  • 4 c. Peaches, sliced, peeled
  • 1/4 c. Sugar
  • 1 c. Biscuit mix
  • 1/2 c. Sugar
  • 1 c. Milk
  • Ice cream or whipped topping

Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker. In medium bowl, gently beat biscuit mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker. Cover; cook on low heat setting three hours or until cobbler is set in center. Serve cobbler with ice cream or whipped topping. Makes 8 servings.


Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail editorial@thefencepost.com