Ladling up Stew

On Sundays I like to go to church knowing that the after-meeting meal is planned, prepared, and in the process of cooking (There is hope shining brightly before us . . . ). For some reason sitting in meetings for three hours is hard work and we come home famished! Here is what was served up at our house yesterday within 30 minutes of our getting home:

SLOW COOKER BEEF STEW
3 potatoes - peeled and cubed
4 carrots - cut into bite-sized slices
1/2 onion (or how much onion you like) - chopped
2 celery ribs
3 tbsp flour
3/4 lb beef stew meat, but into 1-inch cubes (I used top round roast - it was cheaper)
3 tbsp veg oil
1 can (14.5 oz) diced tomatoes, undrained
1 c beef broth (I used instant boullion)
1 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp browning sauce (I didn't have browning sauce -- I couldn't find any -- so I left it out. Sources say you can find it at the grocery store near the gravies going by the title Kitchen bouquest, or Gravy Master)

Layer the potatoes, carrots, onion and celery in a slow cooker. Dredge the stew meat in the flour. In a skillet, brown the beat in the oil. Place the meat over the veggies.
In a bowl, combine tomatoes, broth, mustard, salt, pepper, thyme, and browning sauce (I will admit I added about 1/2 tbsp brown sugar.) Pour over beef. Cover and cook on high for 1.5 hours. Reduce heat to low and cook for 7-8 hours or until meat and veggies are tender.
This stew could cook all night long, or all day long.

I have had a Paula Deen recipe for EASY ROLLS for quite some time and have wanted to try them, so yesterday was the day! And they were great -- the texture is a cross between biscuits and muffins, with more of a taste of biscuits. But they were good and just right for the stew. And they wereindeed, EASY!

EASY ROLLS
2 cups self-rising flour
1 cup milk
2 tbsp sugar
4 tbsp mayonnaise

Preheat oven to 350 degrees F
Lightly grease or spray a 12-cup muffin tin (and the recipe did make exactly 12 rolls) (of course Paula Deen's recipe asked you to grease the muffin tin with butter - I used spray)

In a large bowl, combine flour and milk. Add the sugar and mayonnaise. Stir until just combined. Spoon batter into muffin tin.
Bake 12 - 15 minutes, or until golden brown. (15 minutes worked for me)

These rolls were great with Jerilynn's homemade raspberry jam! (Haven't had the privilege of tasting her famous blackberry jam -- yet!)