Beef Stew and Cornbread Donuts

31 Days of Fun Fall Ideas- Idea #25

This was a fun dinner to share with the kids on a chilly fall evening.  I served up some hearty beef stew and cornbread mini donuts topped with honey butter and sprinkles.

Hearty Beef Stew

1 1/2 lbs stew beef
5-6 large potatoes, unpeeled and diced
1 medium yellow onion, largely diced
4 large carrots, cut into bite-size circles
1 can progresso beef stew (for liquid)
1 can Campbell's condensed tomato soup
1 tsp basil
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 beef bullion cube, crushed

Mixed together and place into a slow cooker on high, cooking 4-6 hours.

Cornbread Mini Donuts

1 box jiffy muffin mix
1/3 cup milk
2 eggs

Mix together and cook in a mini donut cooker, mini donut pan OR an 8x8 pan. I cooked donuts in a mini donut maker for 4 minutes.  Then, while still slightly warm, top with honey butter and sprinkles.

Honey Butter

1/2 stick butter, softened
1/8 cup honey
1/8 cup marshmallow fluff


Softened butter and whisk until smooth, stir in honey and gently whisk in marshmallow fluff, just until mixed.


Note:  This is the my favorite recipe for honey butter, it comes from Melskitchencafe.com and I like better than adding powdered sugar and it holds together better than butter/honey alone.