Delicious Meals That Even A Husband Can Prepare

Yesterday morning, as I was walking out the door to go to work, I commented to my husband that since it was a Saturday, and I was going to work and wouldn’t be home until nearly 5 pm, he could figure out what dinner was and fix it.  I expected grilled cheese and cream of tomato soup (it was a staple at our house when I was growing up).  Needless to say, I was very surprised when I walked in the house at the end of the day to smell delicious aromas and see what was waiting for me.

Beef Stew with Cognac

Beef Stew with Red Wine and Cognac

3 – 4 lb. Eye of Round Beef Roast, trimmed and cut into 1 inch cubes

1/2 c AP flour

2 med onions, one chopped, one sliced

1 1/2 lb. carrots, chopped

5 ribs of celery, chopped

2 potatoes, chopped

1/2 bottle of red wine

1 can of Fire Roasted Diced Tomatoes

1/4 c cognac

1 t thyme

3 bay leaves

2 T flat leaf parsley, finely minced

3 cloves of garlic

2 c beef stock

2 T olive oil

Shake the beef cubes in a plastic bag containing the flour with salt and pepper.  Remove and brown in a heavy skillet containing olive oil.  Remove when brown on all sides and place in a slow cooker.  Add the carrots, potatoes, celery, garlic, and onions.  When the onions have browned slightly, transfer to the slow cooker.  Add the red wine to the skillet to deglaze.  Transfer to the slow cooker and add the tomatoes, beef stock, thyme, and bay leaves.  Allow to cook on high for 4 hours.  Just before your are ready to serve, add the cognac and allow the stew to cook for 5 more minutes (this burns off the alcohol).  Add the flat leaf parsley and serve with grated parmesan cheese on the side.

Beef Stew with Cognac 1

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