Winter Warmer Recipes

Rich and Simple French Onion Sou p

Ingredients:

• 1/2 cup unsalted butter • 2 tablespoons olive oil • 4 cups sliced onions • 4 (10.5 ounce) cans beef broth • 2 tablespoons dry sherry (optional) • 1 teaspoon dried thyme • salt and pepper to taste • 4 slices French bread • 4 slices provolone cheese • 2 slices Swiss cheese, diced • 1/4 cup grated Parmesan cheese Method: Melt butter with olive oil in a stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. Source: www.allrecipes.com.

Croc k Po t Bee f Stew

Ingredients:

• 2 pounds beef chuck or stewing beef • 3 tablespoons flour • 1/2 teaspoon garlic powder • 3 tablespoons olive oil • 1 onion chopped • 1 cup vegetable juice/stock • 4 cups beef broth (you can substitute one of these cups with red wine if you prefer) • 1 tablespoon Worcestershire sauce • 1/2 teaspoon dried thyme or 2 sprigs fresh • 1 teaspoon dried rosemary or 1 sprig fresh • 3 cups potatoes peeled and cubed • 2 cups carrots cut into 1 inch pieces • 1 cup celery stalks cut into 1 inch pieces • 3/4 cup peas • 2 tablespoons corn starch • 2 tablespoons water Instructions: Combine flour, garlic powder and salt and pepper to taste. Toss beef in flour mixture. Brown the beef and onions in olive oil in small batches. Add some of the broth/wine to the pan and scrape up any brown bits. Add all ingredients except peas and corn starch to a slow cooker. Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is tender. Mix corn starch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas. Cover and cook 10 minutes. Season with salt and pepper and serve. Source: www.spendwithpennies.com.