Rained all night the wind was almost cold, this morning dawned very gray. It feels like late October!
The trees are still green,there are still ripening tomatoes on the vine, and the pumpkins haven't started to ripen yet! This has be wondering, OK worrying. But weather, as my readers know is a bit different, just enough to notice ,here in the Piney Woods
Unless i have something planned for dinner each day, i don't have a plan for dinner, i always ask what everyone wants. They seldom agree. I should have known, but today was different. Just knew that the answer would be soup or stew. Yup! should have known.
My feeling is that soups and stews are meant to warm body, soul and mood. Also that leftovers, family approved ingredients and occasionally gourmet touches, can be part of a great pot of soup or stew. If you add too many left overs, well someone is going to notice. Even if you try to disguise it with a bit of your own creativity.
Ingredients
- 3 pounds beef stew meat
- 2 - 14 ounce cans beef stock
- 2 1/2 cups celery diced
- 1 medium onion chopped
- salt and pepper to taste
- 1/4 cup corn starch dissolved in 1/4 water
- 2 - 12 ounce packages of Reames Frozen Home style Egg Noodles
Instructions
- To a pan over medium heat add beef, beef stock, celery, and onion. Generously salt and pepper.
- Cover and simmer for about an hour, until meat and veggies are tender. Stirring occasionally.
- While meat cooks, prepare your egg noodles per the package instructions. Or make your own homemade egg noodles.
- When the meat is tender, add corn starch/water mixture and stir, the sauce will thicken in just a few minutes.
- Drain and add the noodles, combine with meat mixture.
- I love mine just like it is, but my hubby tops it with sour cream!
,
I was handed this recipe, and have no idea who wrote it, but it looks good. And remember that you can always make it your own version with some omissions and or additions.
Happy stirring!









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