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southwest buttermilk chicken, jalapeno creamed corn, fried okra
peppered pork tenderloin with warm cherry salsa, mashed potatoes, peas
dover sole, green beans
cucumber and tomato shrimp salad
southwest chicken chopped salad
chipotle honey chicken tacos, black beans
out to Vic and Anthony's

Friday, December 23, 2011

Crockpot Beef Stew with Cognac

crockpot beef stew with cognacWhenever Ina Garten says "cognac" it always makes me chuckle. She is so dramatic with her pronunciation.  Just one ingredient turns an ordinary crockpot beef stew into something much much better.  And with a much fancier name.  The cognac adds a richness to the stew and I really enjoy the flavor.  That being said, I still like to trash up the leftover stew with a hit or two of ketchup, which is my mom's secret ingredient to beef stew.  I grew up with it and it is very comforting to me, as beef stew should be.
Crockpot Beef Stew with Cognac

1 ½ to 2 pounds stew beef, cut into 1” cubes
3 tablespoons flour
1 onion, chopped
2 cloves garlic , minced
5 carrots, cut into 1” pieces
2 russet potatoes, cut into 1” pieces
½ cup cognac
2 cups beef broth
1 can diced tomatoes
2 sprigs thyme
1 bay leaf

Toss the beef with the flour, salt and pepper generously. Layer the onion, garlic, carrots and potatoes in the crockpot. Top with the flour coated beef. Pour the cognac, wine, broth and tomatoes over top of the beef and vegetables. Add the thyme and bay leaf. Cover and cook on low for 8 hours.
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1 comment:

Laura said...

Haha, I always thought Giada was over the top with her italian pronunciations of things! This looks great.

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