Brandy Beef Stew

Jet, Feb 14, 2005

Brandy Beef Stew

Here is a great one pot recipe that your family and guests
will love. The brandy adds a unique flavor to this stew,
so try this Brandy Beef Stew.

4 slices bacon

2 pounds sirloin beef cubes
(about 1 1/2-inch thick)

2-10 1/2-ounce cans condensed
beef broth

1/2 cup brandy

1 large clove garlic, crushed

1/2 teaspoon thyme leaves

12 pearl white onions, peeled
(about 1/2 pound)

1 pound small-button
mushrooms

2 medium carrots, cut into
1-inch pieces

Chopped parsley

Cook bacon until crisp in Dutch
oven; remove and crumble.
Brown beef in drippings; pour
off fat. Add crumbled bacon,
broth, brandy, garlic and thyme.
Cover; cook over low heat for 1
1/2 hours or until meat is tender.
Add onions, carrots and
mushrooms; cook 30 minutes
more or until done. Stir occasionally.
Thicken sauce to
desired consistency with flour.
Serve over noodle or rice.
Garnish with parsley.

Yields 6 servings