With the single digit temps here in the south, there is no better time to whip up some home made beef stew and cornbread.  I put all the ingredients in my Dutch oven and cooked it a couple of hours at 350 in my oven while I was away one morning recently.  This could also be an easy crock pot meal too.  And it is delicious!

• 2 pound chuck roast, cut into 1″ cubes
• 2 large carrots, peeled and cut into diagonal slices
• 2 celery stalks, cut into diagonal chunks
• 1 sweet onion chopped
• 1 14 oz can petitie diced tomatoes
• 1 cup frozen peas
• 1 cup sliced mushrooms (optional)
• 2-3 medium potatoes diced
• 8-12 cups non MSG beef broth
• salt and pepper to taste

Place all ingredients into a large Dutch oven or crock pot.  Place Dutch oven in a 350 degree oven for 2-2 1/2 hours or until meat is tender.  If cooking in a crock pot, cook on low overnight or all day.  Serve with cornbread.

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