"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Brandied Beef Stew Recipe

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This recipe for Brandied Beef Stew, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Sunday, November 27, 2005


1 1/2 to 2 lbs. boneless beef stew meat
2 Tbsp. flour
1 tsp. garlic powder
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 tsp. black pepper
1 onion, cut in wedges
3 carrots, cut in 1 1 /2 inch chunks
1 can (14 1/2 oz) beef broth
1/2 cup brandy
2 cups small whole mushrooms
2 Tbsp. chopped parsley

Sprinkle meat with flour, garlic powder, oregano, basil and pepper. Toss to coat meat evenly. Heat dutch oven or large pot with non-stick spray. Add meat. Cook over medium heat until browned on all sides, stirring occasionally. Add onion, carrots, beef broth and brandy. Cover. Simmer over low heat for 1 1/2 hours or until meat is very tender. Add mushrooms and parsley. Simmer 10 minutes longer. Serves 4.




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