German Beef Stew

• 1 pound round roast or steak, trimmed and cut in 1-inch cubes
• 2 tablespoons flour
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 can diced tomatoes, (14.5 oz) undrained
• 1 1/2 cups thinly sliced carrots
• 2 medium potatoes, cut into chunks
• 1/2 cup frozen corn (optional)
• 1 medium onion (optional)
  
• 1/4 cup sherry (or any type vinegar)
  
• 1/4 cup dark molasses (or 2 T brown sugar)
  
• 1 cup beef broth, bouillon, or water

Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine vegetables, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours.

One Pot Lemon Chicken Artichoke Stew

*Note* Have all ingredients ready before starting to cook, as it goes fast once started. We have set off the smoke alarm numerous times while cooking the chicken because we didn't have everything ready!

1.5 lbs chicken, cut into 1 inch cubes
4.5 T flour
3/4 tsp salt
1/2 tsp pepper.
Toss flour, salt, pepper. Coat chicken with mixture.

4 T lemon juice
1 tsp lemon zest
3/4 c chicken broth
Heat 2 T oil over med high heat in big pot. Add chicken, cook until brown on all sides (about 6 min.) Reduce heat to medium, add 4 T lemon juice and 1 tsp lemon zest, and 3/4 c chicken broth. Cook, stirring and scraping until liquid thickens, 1-2 minutes.

3 c chicken broth
2 small potatoes, diced.
3 T capers
Add these ingredients and simmer about 10 minutes.

Add one can of separated artichoke hearts, cook 5 more minutes or until potatoes are soft.