If the chill in the air is provoking your hunger , this stick-to-your-ribs stew is wonderful. You can 
start it in the morning in the Dutch Oven, transfer it to the crock pot, and let it cook on low until evening. Add the cornstarch and water combo half an hour before eating to add density. It is delicious served with cornbread.
1 lb. stew beef, cut into 1/2 inch cubes
2 T. all-purpose flour
1 pinch salt and pepper
2 t. oil
1 yellow onion, thinly sliced
2 c. sliced mushrooms
2 cloves garlic, minced
1 sml. can tomato paste
2 c. beef broth
2 bay leaves
Salt and pepper to taste
2 c. carrots, peeled and thinly sliced
2 potatoes, peeled and diced
1 c. green beans (if you use canned, add them after the stew has fully cooked)
1/4 c. fresh parsley, chopped
1 T. cornstarch
1 T. cold water
Optional: additional fresh parsley, chopped as garnish
Toss beef with flour, salt and pepper, shaking off excess; set aside. Heat oil over medium heat in a large stockpot. Brown beef in oil over medium heat on all sides, about 6 minutes. Remove beef. Add onion and mushrooms. Cook for about 6 minutes. Stir in garlic and cook cook for another minute. Stir in tomato paste and broth. Add vegetables, parsley, salt, pepper and enough water to cover. Bring to a boil. Reduce heat to low and simmer until beef is tender, about 2 1/2 hours. Add green beans (if using canned), and stir. Combine cornstarch and water in a small bowl. Stir into stew and simmer for an additional 30 minutes. sprinkle with additional parsley, if desired.
Shrimp Corn Chowder
This soup is a definite 10! It is easy, quick, rich and memorably delicious! My family or guests feel special when I put this soup on the table.
1/2 c. onion, chopped
2 cloves garlic, minced
2 T. butter
2 10-3/4 oz. cans cream of potato soup
2 c. half & half
1/2 c. cream cheese, softened
1-1/2 c. uncooked small shrimp, peeled
8-oz. can corn, drained
salt, garlic salt and pepper to taste
Garnish with a bit of parsley and paprika for color.
In a large saucepan over medium heat, cook onion and garlic in butter just until tender. (I usually start with the onion and add the garlic for the last minute.) Slowly blend in soup, half & half, and cream cheese. Stir until well blended. Add shrimp, corn and seasonings. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes, or until shrimp are cooked and pink, stirring occasionally. Makes about 5 or 6 servings.
Tortilla Soup
This is a delicious use of leftover turkey and turkey broth from Thanksgiving. 
You can also cook, skin and bone a chicken, and use the fresh broth or use canned chicken and canned broth as your base. Add corn, if you prefer.
3 tbs. avocado oil (or any oil)
1 med. onion, chopped
3 cloves garlic
5 med. carrots, sliced
2 stalks celery, sliced
1 can tomatoes with green chilies or tomatoes with Mexican seasoning
4 c. broth
2 tbs. cumin
1 tsp. chili powder
1 can black beans, drained
2 c. chopped turkey or chicken
1 tbs. lime juice
1/4 cup fresh chopped cilantro
3 corn tortillas, cut into 1-1/2 in. squares
Tortilla chips
Monterrey Jack cheese, shredded
1 sliced avocado, sliced
Cook onion until tender. Add garlic and cook one more minute. Add carrots, celery, tomatoes,and broth. Stir in cumin and chili powder. (I use an excessive amount of cumin. I’ve been conservative here, so you may want to add more, too.) Bring to a boil. Reduce heat and simmer for one hour. Add turkey (or chicken), beans, tortilla squares and lime juice. Stir to mix thoroughly. Crush tortilla chips in bottom of bowl individual serving bowls. Pour soup over chips. Top with Monterrey jack. avocado slices, and sprinkles of fresh cilantro.
White Bean Chili
Our local sports announcer on my favorite TV channel published this recipe as
one of his favorites. He had enjoyed it at a restaurant in the Texas Hill Country. This dish is great to serve company, and the leftovers are even better than the fresh pot. Of course, I have tweaked it from the original, as usual. I first cooked this delicious and healthy chili in 2006.
2 tbs. olive oil
1 1/2 lb ground turkey
1 med. onion, chopped
3 cloves garlic
6 med. fresh tomatillos, chopped
2 1/2 c. fresh tomatoes, chopped, or
2-10 oz. cans tomatoes w/green chilis
1 med. jalapeno, seeded and minced
2 c. chicken stock
1 tsp. oregano
1 tsp. cumin (or more, to taste)
1/2 c. (divided) cilantro, chopped
Salt and pepper to taste
2-19 oz. cans great northern beans (or similar white bean)
1 tbs. fresh lime juice
Garnish options: sour cream, shredded Monterrey jack, crushed tortilla chips or tortilla strips
In the bottom of a Dutch oven, cook turkey and onion in oil until almost browned. Add garlic and cook for one minute more. Drain when done. Mix in all other ingredients except 1/4 c. cilantro, beans and lime juice. Bring to a boil, reduce heat and simmer for 30 minutes. Add beans and lime juice just before dipping and serving. Add remaining cilantro as garnish to the bowls.