Crockpot Beef Stew with Cognac

Whenever 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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