Fall into Fall with Crock Pot Beef Stew and Street Corn Dip

Fall into Fall with Crock Pot Beef Stew and Street Corn Dip Amy Poore

Fall is officially here, though in Alabama, we don’t usually experience the “traditional” crisp autumn evenings. Still, this time of year, I always crave hearty fare – and this Crock Pot beef stew is perfect. It’s also a huge time saver, since I’m sure we’re all constantly on the go this time of year. And, if you’ve got a crew over watching the football game, this street corn dip is a huge crowd pleaser.  

Enjoy everything that October offers, and, as always bon appétit!

Crock Pot Beef Stew

2 packages of dry onion soup 

1/2 teaspoon paprika 

2 lbs. stew meat  

2-3 large baking potatoes, peeled and chopped into cubes 

8 oz. thinly sliced carrots 

1 medium sweet onion, chopped 

1 can cream of celery soup 

1 can cream of mushroom soup  

1 8-oz. can tomato sauce 

1 tablespoon garlic salt 

1/2 tablespoon pepper 

Fresh parsley, roughly chopped 


Place stew meat in crock pot. Mix onion soup and paprika together and sprinkle over meat. Stir to coat.

Place potatoes on top of meat, season with garlic salt and pepper.

Layer with onions and carrots.

In a medium bowl, mix together cream of celery and mushroom soups and tomato sauce. Pour over vegetables.

Cook for 8 hours on low. Stir to combine, and serve sprinkled with fresh parsley. 


Skillet Street Corn 



2 tablespoons real butter (salted)        

3 cans yellow corn, drained 

1/2 tablespoon diced jalapeños (from a jar) 

1 teaspoon minced garlic  

2 tablespoons mayonnaise 

3-4 tablespoons cotija cheese 

3 tablespoons cilantro, chopped 

1/2 teaspoon chili powder 

Juice of 1 lime 


Heat butter in a black iron skillet on med-high heat. Add in corn, garlic, and jalapeño, and cook for 8-10 mins or until a little charred. Stir occasionally.

Remove skillet from heat, and mix in remaining ingredients, reserving a little cilantro and cheese for garnish. Stir until combined well. Top with reserved cheese and cilantro. 

Serve immediately with tortilla chips. 


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Website: www.pooreamy.com/

Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



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