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Spanish Beef Stew Recipe

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This recipe for Spanish Beef Stew, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sally McGuigan (Ashling McGuigan, 2nd grade)

Category:
Category:

Ingredients:  
Ingredients:  
2 large Vidalia onions (about 1 lb.), chopped roughly
2 lbs. boneless stew beef, cut into 3/4 in. cubes (can substitute lamb)
3 T. oilive oil
3 T. brandy
10-12 baby potatoes, peeled (about 1 1/2" diameter)
1 cinnamon stick, whole
2 bay leaves
12 peppercorns, whole
salt
low sodium chicken broth, as needed

Directions:
Directions:
In a deep pot, combine all ingredients (salt to taste). Cover tightly and simmer slowly for 2 hours, until meat is tender and onions partially dissolved. Add chicken broth as necessary to keep the pot from drying out and to have enough sauce when serving.

Number Of Servings:
Number Of Servings:
4

 

 

 

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