Stew, Cornbread, and Oatmeal Raisin Cookies

Need a meal idea for a cozy fall evening? Here's one of ours...


Beef and Vegetable Stew
Pkg. of stew meat (beef or venison)
1 TBS olive oil
1 TBS butter
2 stalks celery, chopped
1 large onion, chopped
1 TBS dried chives
1 tsp dried parsley, crushed
1 tsp dried basil, crushed
1/2 tsp dried dill weed
1/2 tsp ground black pepper
1 26-oz jar spaghetti sauce
1 14.5-oz can diced tomatoes, undrained
1 cup water
1 beef bouillon cube
2 cups frozen whole kernel corn
1 cup packaged peeled fresh baby carrots, halved lengthwise
3 medium russet potatoes, peeled, and cut into cubes

1.In a dutch oven heat stew meat in oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
2.Add pasta sauce, tomatoes, water, beef bouillon, corn, carrots, potatoes, and browned meat to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1 & 1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt.

Grammy's Sweet Cornbread
1/4 cup vegetable oil (or shortening)
1 cup yellow corn meal
1 cup all-purpose flour
2 TBS sugar
1 TBS baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten

Heat oven to 425. Heat vegetable oil in pie plate or 10-in. iron skillet for 3 minutes (do this while mixing other ingredients). Combine dry ingredients. Add milk and egg; mix until blended. Add hot oil. Mix well. Pour into hot pie plate or skillet. Bake 20-25 minutes.

Serve slice & bake Oatmeal Raisin cookies for dessert. Don't forget your sweet iced tea!