Tasty Tuesday

I made this beef stew last week. It was great on a cold winter day. I doubled the recipe and used beef chuck steak. I left out the celery since I didn't have any and added extra carrots to compensate. I also used 3 cans of diced tomatoes and added a bottle of Newcastle Ale. Fabulous Beef Stew

• 1 1/2 lbs stew meat
• 1 (1 1/4 ounce) packet Lipton Onion Soup Mix
• 1 1/2 teaspoons beef bouillon granules
• 3-4 potatoes, cubed
• 4-5 carrots, sliced
• 2 stalks celery, sliced
• 1 (28 ounce) can whole tomatoes, with juice
• 2 garlic cloves, minced
• salt and pepper
• 2 tablespoons cornstarch, mixed with water below
• 1/4 cup cold water

1. Put all ingredients except cornstarch in a slow cooker on low heat for 6-8-10 hours.
2. Add 2 tablespoons of cornstarch mixed with water.
3. Turn heat to high and stir until thickened.

This waffle recipe is our favorite one to use in our "hotel-style" Belgian waffle maker. The yeast makes it extra special and it's so easy to mix up the night before. It came from a Better Homes and Gardens cookbook. They are great with fruit toppings or just maple syrup!

Overnight Belgian Waffles

1/2 cup warm water
1 package dry yeast
1 tsp sugar
2 cups milk
1/3 cup butter, melted and cooled
2 eggs
1 tsp sugar
3/4 tsp salt
2 cups flour

1. In a large mixing bowl combine water, yeast and 1 tsp sugar. Let stand for 5 minutes or until foamy.
2. Stir in milk, butter, eggs, 1 tsp sugar, and salt. Stir in flour until well mixed.
3. Cover and store in fridge 8 hours or overnight (batter will be thin).
4. To bake waffles, spray Belgian waffle iron with cooking spray. Add batter and cook.