Monday, December 11, 2023

Crockpot Monday: Tangy Lemon Chicken

8:00 AM 0 Comments

Tangy Lemon Chicken:


3 to 4 pounds chicken parts
1 (6-ounce) box Lemon Jello powder
3 Tablespoons melted butter
1 Tablespoon prepared Dijon mustard
1 Tablespoon dried minced onion flakes (or one tiny onion, finely diced)


Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. Smear this onto your chicken.
Cover and cook on low for 6 to 8 hours.

Serve with mashed potatoes, or rice pilaf and something green.

If you like what you've read here, please share it with others using these buttons:

Monday, December 4, 2023

Crockpot Monday: Enchilada Cassserole

8:00 AM 0 Comments

Enchilada Casserole:


2 cups cooked chicken
28 oz can of enchilada sauce
1 orange pepper
1 yellow pepper
1 can black beans, drained and rinsed
6 corn tortillas
2.5 cups shredded cheddar cheese
Sour cream (optional) 


Combine chopped or shredded chicken with the enchilada sauce. Starting with 2 corn tortillas, layer ingredients into the crockpot:

-chicken mixed with sauce
-chopped peppers
-black beans

Repeat layers. Finish with a handful of cheese and 1 tablespoon of water.

Cover and cook on low for 4-6 hours.

Serve with a dollop of sour cream.

If you like what you've read here, please share it with others using these buttons:

Wednesday, November 29, 2023

Book Update: Art!

3:11 PM 0 Comments

I've got some good news and I've got some bad news. Let's get the bad news out of the way so we can focus on the good stuff. Remember that cough I've had? Well, just before Thanksgiving, it got a lot worse. I thought I'd just gotten bronchitis or something. I gave it a week and when it wasn't getting better, I went to the doctor. Well, I've been diagnosed with COPD. Just what a girl needs, more initials in her life. In my case, I've irritated it and now I'm on medication to help settle things back down. It's slowed me down but I'm trying my best to press forward.

Now for the good news! Maxx has completed all of the art work for the coloring book, Holidays at the Toy Store and some new sticker designs. I'm in love with all of them and can't decide which is my favorite. Here's a sneak peek at a few of them:

What do you think? Aren't they great? I can't wait for you to see all of her designs. On top of that, Phoebe is working on the blurb and Eric is throwing around some cover ideas. I can't wait to see what they come up with. Maybe I'll have more to show you next week. 

For now, take care of yourselves and each other. 

If you like what you've read here, please share it with others using these buttons:

Monday, November 27, 2023

Crockpot Monday: Chicken Enchilada Chili

8:00 AM 0 Comments

Chicken Enchilada Chili:


1.5 pounds chicken (boneless & skinless)
1.5 cups prepared enchilada sauce

2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained

1 onion, diced (or 1 tablespoon dried, minced onion flakes) 
1-2 teaspoons chili powder 
1 teaspoon cumin 


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart crockpot. Add beans, celery, onion and spices. Stir to combine. Place chicken on top. 

Cover and cook on low for 7-8 hours.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired. 

If you like what you've read here, please share it with others using these buttons:

Wednesday, November 22, 2023

Book Update!

8:00 AM 0 Comments

Guys, it's happening! After months of trying to figure out how to make it happen, it's happening. I've spoken with both Maxx and Eric and they've agreed to take payment from the Kickstarter campaign! That means that instead of me worrying over where to find the funds to pay them, I just get to gush about how awesome this book is and raise the funds to not only pay them but to take the book to print. 

Plus, I have a secret I've been keeping. The campaign will be not for just Holidays at the Toy Store, but also my first ever coloring book! People have been asking for one for the past couple of years and finally, it's going to be ready to go! It will be filled with all of the images from the books plus some extra images. Each picture will be on the right side of the page with the reverse being blank. This should help prevent bleed through. I can't wait to share it with all of you.

I can't begin to express how excited I am to be able to share both of these books with you. A lot has gone into them and a lot more will before they're ready for printing and shipping. Maxx and Eric are already hard at work on interiors and covers. I'm going to be touching base with Phoebe about the blurb. Then, I have to record the audio for the campaign video and build the page. 

So, lots to go! But keep your eyes right here and I'll post updates as they happen!

If you like what you've read here, please share it with others using these buttons:

Monday, November 20, 2023

Crockpot Monday: 21 Ingredient Chili

8:00 AM 0 Comments

21 Ingredient Chili:


2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)

1 onion, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white cannellini beans, drained and rinsed

1 (15-ounce) can corn (drained and rinsed)

1 (15-ounce) can fire roasted tomatoes (whole can)

1 (4-ounce) can diced green chilies

1 medium sweet potato, peeled and grated

1/2 cup spicy brown mustard

2 Tablespoons soy sauce

2 Tablespoons honey

3 Tablespoons chili powder

1 Tablespoon chipotle chili powder 

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon white pepper 

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chicken broth



Put the chicken into the bottom of your cooker. Add the diced onion, canned beans, tomatoes, chilies, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices. Pour in the chicken broth.

 Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. This will taste best if cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. 

If you like what you've read here, please share it with others using these buttons:

Wednesday, November 15, 2023

Announcement: Sales! Sales! Sales!

8:00 AM 0 Comments

Can you believe that it's already November 15th? This year has flown by and for some of us, it's going to be good to see 2024. Before we get there though, we have the holidays! Personally, I love them. I already have my tree up and decorated. It's really early for us this year, but the oldest seemed to want to get it up and who was I to argue with some Christmas cheer?

Speaking of those holidays though...Have you started your shopping? I have and man, sticker shock was a real thing this year. Luckily, I've found some good sales. It seems the older my kids have gotten, the more I have to stretch that budget. With that in mind, I wanted to do something for all of you!

From now (November 15th) until the end of the month (November 30th), I have marked down my books from $10 down to $8. These are signed copies that come directly from me. My Amazon prices are set so if you prefer to order from them, know that those copies aren't signed. Signed copies can only be ordered directly from me. Shipping will be $5 for the first book and an additional $2 per book after that. I've included copies of three of the book covers below. I don't have a good image of Tales from the Toy Store. If you'd like more information on each book, head over HERE to read their descriptions. To place your order, message me on Facebook or send an email to -- Books will arrive in time for the holidays! 

If you like what you've read here, please share it with others using these buttons:

Monday, November 13, 2023

Crockpot Monday: Tamale Pie

8:00 AM 0 Comments

Tamale Pie:


Cornbread topping:

3/4 cup cornmeal

1 1/4 cup all purpose flour

1 cup milk

1/4 cup sugar

1 egg

1 teaspoon baking powder


The Filling:


1 pound ground beef, browned and drained

1 (15-ounce) can drained and rinsed black beans

1 (14.5-ounce) can fire roasted tomatoes
1 (15-ounce) can drained corn

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 cup diced onion

1/2 cup shredded cheddar cheese

The Directions:

Spray your crockpot with cooking spray. Dump in the filling ingredients and stir well to distribute the spices. Make sure that the spices aren’t clumped up.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. This does cook pretty quickly!

If you like what you've read here, please share it with others using these buttons:

Monday, November 6, 2023

Crockpot Monday: Puffy Pizza Casserole

8:00 AM 0 Comments

Puffy Pizza Casserole:


1 pound lean ground beef 
1 small onion, diced
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (Recipe included!)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour 

1 cup milk
2 eggs
1 cup shredded mozzarella cheese
20 pepperoni slices
1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix:
yields 1 packet

1.5 teaspoons kosher salt
1 Tablespoon cornstarch
1 Tablespoon dried minced onion
1 Tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes
3/4 teaspoon Italian seasoning


In a very large skillet, brown beef, onion, and garlic. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker.

In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.

Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides. 

If you like what you've read here, please share it with others using these buttons:

Wednesday, November 1, 2023

NaNo & Mall

8:00 AM 0 Comments
I can't believe it, but it's November 1st already. That means that today is the first day of NaNoWriMo! Every year I tell myself that I don't have the time and this year it is more true than ever. With the kid's school schedule and everything else, I don't know when I'll fit in time for writing an entire book. I also feel the littlest bit guilty starting a new book when I don't have the art done for Holidays at the Toy Store. Still, I'm hopeful that I make enough money at Fett's Holiday Market this weekend to take care of that. Soooo...NaNo, anyone?

Other than that, there's not a whole lot new happening. Roger and I will be at Fett's Holiday Market this coming weekend. I'll have all four books as well as prints, bookmarks, pins and stickers. I may even have  single copy of Cthulhu Invades with me. I'll be restocking on those for the show in March. If I have one, it will be out on the table! If you're in the area, stop by the mall and say hi. We'll be by the kids play zone near the food court. 

Hire me : email
If you'd like to place an order, just click this link: Kat Scratch Press Merch Link ! 

If you like what you've read here, please share it with others using these buttons:

Monday, October 30, 2023

Crockpot Monday: Pesto Spinach Lasagna

8:00 AM 0 Comments

Pesto-Spinach Lasagna:


1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water


Place a spoonful of pasta sauce (about 1/4 cup) into the bottom of your crockpot and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and sliced mozzarella cheese. Repeat layers until you've run out of ingredients. You may have to squish it down to make it fit. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.

Cover and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.


Uncover, and let it sit for 10 to 15 minutes before serving.

If you like what you've read here, please share it with others using these buttons:

Wednesday, October 25, 2023

Coming to a mall near you...

12:42 PM 0 Comments
Just a quick post this week to remind you that I'll be in Midland, Michigan next weekend. Fett's along with Midland Mall is hosting the first annual Fett's Holiday Market. I'll be set up with copies of all of my books, prints, stickers, pins, and bookmarks! If you're in the area, please come out and say hi!

If you like what you've read here, please share it with others using these buttons:

Monday, October 23, 2023

Crockpot Monday: American Chop Suey

8:00 AM 0 Comments

American Chop Suey:


1 pound lean ground beef, browned and drained

5 bacon strips, diced

1 large onion, diced

1 green bell pepper, seeded and diced

1 (14.5-ounce) can diced tomatoes

1 can water (empty tomato can)

6 garlic cloves, chopped

1 (26-ounce) jar prepared pasta sauce

1 (16-ounce) package elbow macaroni, uncooked

1 cup shredded cheddar cheese (optional)




In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and put into your slow cooker. Add everything else except for the pasta and cheese. Stir to combine. Cover and cook on low for 6 to 8 hours, or high for about 4. Stir in the raw pasta and cook on high for approximately 30 minutes, or until pasta is bite-tender. Serve with cheese sprinkled on top, if desired.

If you like what you've read here, please share it with others using these buttons:

Tuesday, October 17, 2023

We have merch!

3:08 PM 0 Comments
Guys, I know this is a day early, but I have a CT scan scheduled on my lungs for tomorrow. I don't know how long it's going to take and I didn't want to miss out on telling you my news! We have merch! Thanks to my friend, SylverDreamer, we have a line of shirts, mugs, and even a notebook available for order now. The best part? All of the proceeds go towards our house fund. So, if you've been wanting to help out, this is a great opportunity. You could start your holiday shopping early or grab that extra goodie for yourself.

I'm so darned excited over this. I love the designs and I can't wait to see people wearing them! I'm adding a logo hoodie to my Christmas wish list for this year...and maybe one of those mugs...

If you'd like to place your order, just click this link: Kat Scratch Press Merch Link ! 

See you next week!

If you like what you've read here, please share it with others using these buttons:

Monday, October 16, 2023

Crockpot Monday: Buffalo Wing Soup

8:00 AM 0 Comments

Buffalo Wing Soup:


2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups fat free milk (no higher content than 2%, or it will curdle)
3/4 cup chicken broth
4 ounces Velveeta
1/2 cup hot wing sauce
1/2 teaspoon celery salt
1/2 teaspoon garlic powder


Make a roux with the flour and butter. You can do this in the microwave. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the celery salt and garlic powder. Stir in the flour and butter mixture. Add hot sauce. 

Cover and cook on low for 6-8 hours, or on high for 3-4. 

If you like what you've read here, please share it with others using these buttons:

Thursday, October 12, 2023

Another Week

2:26 PM 0 Comments
Hey, everyone! I know that it's Thursday but yesterday I didn't get my usual time at Starbucks. Instead, I was at the hospital getting bloodwork done. Nothing exciting, just my every three month Diabetes check. Of course, my doctor's office no longer takes my insurance so I'm not sure who is going to read those results. The same goes for my cat scan next week. Isn't medicine fun?

In other news, dinner is in the crockpot and smelling delicious. Do you use the recipe section on this site? I hope that people do. I need to check, but I think it's about time to post the next few weeks of recipes. I'm not sure what I'm on next, but I'm sure that it will a lot of deliciousness! 

I was thinking the other day that it's funny how quickly certain things have become routine. I've gotten used to Starbucks on Mondays and Wednesdays. In fact, not going yesterday felt odd. I didn't even take my laptop with me to town and while we were there, I felt like I was missing something. One of the other habits I've developed is going into tyrelrosestreams stream on Twitch when I'm there. He does the pomodoro technique where we all work for 30 minutes and then chat and hang out for 10 minutes. He has a running to do list on the screen where we can add things and cross them off when they're done. If you know me, you know that I love lists. I've found that it really helps me to focus on what I need to be doing. Plus, if we, as as a group, complete enough tasks, he does a giveaway which is always fun. I highly recommend popping in if you're looking for something to help you focus. 

I think that's it! I'm including the links below for the GoFundMe, Patreon, and how to hire me if you have need of an editor.  Have a great weeek!

Hire me : email

If you like what you've read here, please share it with others using these buttons:

Monday, October 9, 2023

Crockpot Monday: Beef Bourguinon

1:39 PM 0 Comments

Beef Bourguinon:


3 pounds beef roast, or beef stew meat
6 slices bacon
2 Tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby carrots)
4 garlic cloves, smashed and chopped
1 Tablespoon herbs de provence 
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 Tablespoon tomato paste
2 cups red wine


Use a 6 quart slow cooker. In the bottom of your crockpot, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness.

Serve with whipped mashed potatoes, and a ladle full of crock juices.

If you like what you've read here, please share it with others using these buttons:

Wednesday, October 4, 2023

Blank Brain

1:18 PM 0 Comments
Happy Wednesday, everyone! I wanted to come here and write something brilliant, but man, I am blank today. My brain is wrapped up in trying to raise money and I've already written about that. I don't have any real updates as far as that goes. The GoFundMe has raised $70 so far and I'm very thankful for that. That's $70 that I don't have to worry about. I've already added it to the fund. I have about $800 saved up. That's far from the $10,000 we need but hey, it's that much closer and I'm hoping people will rally around me and help. I'm putting every spare penny into the fund. If all goes well, I'll have the first thousand within a week or so. 

One kind of exciting thing that will be happening is that a friend of mine is doing a charity stream on Twitch in February. I don't know the details yet, but as soon as I do, I'll be sure to share them with you. It should be a lot of fun. I'm going to be reaching out to some other friends who stream to see if they'd be willing to do the same. 

I guess that's it for this week. I'll be back next week with more! If you'd be interested in learning more about my situation, head over to my post right before this one and all of the information is there.

If you like what you've read here, please share it with others using these buttons:

Monday, October 2, 2023

Crockpot Monday: Bean Stew

8:00 AM 0 Comments

Bean Stew:


2 cups split peas (or lentils)
6 cups broth of your choice
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
1 yellow bell pepper, cored, seeded, and chopped
4 green onions, chopped
3 tomatoes, chopped
1 cup baby carrots
handful of broccoli (or other veggies you have lying around)
1 teaspoon dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1.5 teaspoon paprika


Chop up the vegetables to desired size, and throw them in the pot. Rinse the beans, and add. Add the split peas (or lentils). Cover with broth, and stir in the spices.

Cook on low for 7-9 hours, or on high for 4-5. 

If you like what you've read here, please share it with others using these buttons:

Saturday, September 30, 2023


11:36 AM 0 Comments
Hi, everyone. I wanted to come to you and let you know what's happening in my world right now. I launched a GoFundMe to help raise funds for me to buy my house. For those of you who don't know, I'm currently unable to work outside of the house and my editing business is really quiet. I also had to replace my car in the past year. All of this has led to me worrying that I won't have the needed funds to buy my house when the lease is up. Without those funds, I don't know where the cats and I will end up. 

Now, I'm not one to give up. In the past few days, I've set up my Patreon as well as a fiverr account. I'm just waiting on my tax information to clear and then I'll be ready to pick up any clients that fiverr can send my way. I can provide content to Patreon and work on editing and proofreading jobs from home. I'm looking forward to both since they're both things that I love doing.

If you'd like to read more about the situation, make a donation, subscribe to my Patreon, or hire me for some work, click the links below:

Hire me : email

Thank you guys for all of your support!

If you like what you've read here, please share it with others using these buttons:

Wednesday, September 27, 2023

News, news, news...

1:10 PM 0 Comments
After over two weeks of attempts, I finally have a cat scan scheduled for my lungs. It's not until mid-October, but at least it's scheduled. I'm not impressed with the hospital system for completely dropping the ball on this. Hopefully their techs are better than their schedulers. But hey, I got it done!

Up next? I'm applying to have a table at Alma Con. It's in March, but you have to be chosen to table there. We went last year and had a pretty good time. We also drove in a blizzard which left me totally frazzled, but hey, we got there! I think that's my theme...bad, but hey (fill in the blank). It's only a couple of hours from here and table prices are reasonable, so it's worth the attempt.

Some of you may know that my birthday was this past weekend. I have to say that it was a rather awful kind of day. My baby boy kitty, Dorian, passed away in the wee hours and it just set the tone for the rest of the day. He's dearly missed. I keep calling the other cats by his name and looking for him. He was a bit off a scoundrel in his old age and it's weird to not scold him when I'm trying to cook dinner. He was my boy since he followed the boys into the house one night when he was just a wee kitten. I remember swearing that we weren't going to keep him and thirteen or fourteen years later, he was completely my boy. 

The rest of my birthday was pretty meh until I got to hang out with some really great people on Discord. We hung out for hours, just chatting. It was a nice change from running around and being wrapped up in sad. I will forever be thankful for the awesome folks in my life.

Now, what else is there to tell you? Not much, I'm afraid. I will remind you that I'm currently booking client projects through the end of the year. These projects allow me to take my son back and forth to college and to keep cat food in the kitties' bellies. If you're interested, email me at unless you have me on Facebook. If you do, feel free to dm me.  

Until next week!

If you like what you've read here, please share it with others using these buttons:

Monday, September 25, 2023

Crockpot Monday: Turkey Stew

8:00 AM 0 Comments

Turkey Stew:


8 cups chicken broth
2 cups peeled and diced sweet potato
1 (28-ounce) can diced or stewed Italian style tomatoes
1 teaspoon oregano
1 teaspoon coriander
1 Tablespoon chili powder
1 (15-ounce) can corn
4 cloves chopped garlic OR 1 teaspoon dried garlic powder


Combine all ingredients in a 6 quart slow cooker and cook on low for 6-7 hours, or until sweet potatoes have reached desired tenderness and flavors have melded. 

If you like what you've read here, please share it with others using these buttons:

Wednesday, September 20, 2023

Fighting Through

8:54 PM 0 Comments
No Starbucks today. The kid had today off of class because he has to go in tomorrow to take a test. Instead, we had an emergency oil change done (emergency because the light started flashing in my car), grocery shopped, did bio homework, and studied more for the math test. Tomorrow I'm not sure how long I'll have while he takes the test so I decided I'd better write this week's post up tonight.

So, let's see...this is my birthday week and so far, I've been blessed to receive a card from my friend April. It made me laugh because she sent it an entire month early. Plus, it had a giraffe on it and I love animal cards. Ben and I are going to go to the Michigan State Homecoming game on Saturday (my actual birthday) and then it's home to hopefully hangout online with some friends. He bought me some frozen custard from Culver's to eat while I do that. I just have to decide between red raspberry and chocolate covered strawberry. I think the strawberry seems more festive. What do you think?

As for the title of the post, I'm still here and I'm fighting my way through each day. For those that don't know, I've been sick for about four months. At first I thought it was rsv again, but this just keeps going. I did a round of serious antibiotics and a round of steroids. Nothing seems to help. I'm still coughing, have a stuffed up nose, and a plugged ear. On top of that, I'm just plain exhausted all the time. I find myself sleeping more and more. Still, life must go on and I have to go on with it so I'm fighting through the best that I can. 

If I'm honest, I'm more than fighting. I'm battling. I'm supposed to go have a cat scan done on my lungs but the doctor's office and the radiology office can't seem to speak to one another. Honestly, I find myself on the verge of tears at least a few times a day. I'm so frustrated and so, so tired. Like I said though, life must go on and I refuse to just give up. 

So, that's my life this week. I wanted to come and tell you something upbeat and exciting. So I'll tell you that I'm about to turn 47 on Saturday and win or lose at the game, it's going to be a good day. I've made it another time around this planet and that's a good thing.

If you like what you've read here, please share it with others using these buttons:

Monday, September 18, 2023

Crockpot Monday: Traditional Beef Stew

8:00 AM 0 Comments

Traditional Beef Stew:


2 pounds beef stew meat

1 yellow onion, peeled and diced

1 cup baby tomatoes, cut in half

2 to 3 ribs celery, sliced

1 cup baby carrots

1 cup green beans

1 cup sliced mushrooms

4 cups beef broth

1/4 cup red wine

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon steak seasoning blend

1 teaspoon Worcestershire sauce

1/2 cup flour, for dredging



 Wash and chop all of your vegetables, before adding them to your crockpot. Put flour in a shallow bowl and then dredge your meat completely. Place your meat into the crockpot and throw away any extra flour. Add dry seasonings, Worcestershire sauce, wine and beef broth.

 Cover and cook on low for 8-12 hours.

If you like what you've read here, please share it with others using these buttons:

Follow Us @lifewithkatie