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 Take your bananas apart and cut the “stem” off of each, when you get home from the store. If you leave them connected at the stem, they turn dark too fast and connected, they ripen each other faster.

Who doesn’t like a “rib-sticking” Southern style beef stew?

This month I’d like to share with you a recipe from my first major cookbook, Plain & Fancy Georgia Cooking., published in 1977.

I’ve revised it a little but as you can see in the photo, it’s still deliciously “Southern”!!!

Country Style Beef Stew.

This 243 page special cookbook has a special section in it with recipes from the Plains, Ga cooks, beautiful black & white drawings of Plains landmarks by former Thomasville artist, Lee Rubio, a very special introduction by former Thomasville author Albert Riley and a caricature on the back cover by artist Steve Gipson, which you see below, of then President, Jimmy Carter, holding this cookbook.

Bon Appetit!!!

Country Style Beef Stew


2 lb. beef stew meat, cut into 1½-inch pieces

Flour (enough to coat meat well )

3 Tbsp. fat (I use half bacon grease and half butter, for flavor.

      (You can use oil)

3 tsp. salt

¼ tsp. black pepper

1 tsp. sugar

1 tsp. chili powder

¼ tsp. thyme

1 bay leaf

1, 14-oz. can petite diced tomatoes, with juice

1 medium green bell pepper, cut in coarse pieces

1, 14 oz. can beef broth

1 cup water

12 small potatoes, peeled and cut in medium size pieces

12 small carrots, cut in medium size pieces (I buy the bag of small peeled carrots)

1 medium size Vidalia sweet onion, coarsely chopped

3 stalks celery, cut in medium size slices

1, 8-oz. can English peas


Coat meat with flour;  thoroughly brown on all sides in hot fat, turning often. Add the next 10 ingredients. Cover and simmer on low heat until the meat is almost fork tender, about 1½  to 2 hrs.,  stirring occasionally to keep it from sticking.


Add the potatoes, carrots, onion, and celery. Cover and  cook  30 minutes more until the carrots are fork tender. Add English peas and continue to cook for about 15 minutes until all of the vegetables are done.  

Makes 6 to 8  servings

Note: Serve with one of these delicious bread in our Index.:

1. Scrumptious Skillet Cornbread, Aug. 2011

2. Favorite Southern Cornbread, Oct. 2011  

3. Sour Cream Biscuits, Jan 2011


Recipe Archives
March, 2020