Brandied Beef Stew
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs beef stew meat
- 2 tablespoons flour
- 1 teaspoon garlic salt
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, cut into wedges
- 3 carrots, cut into chunks
- 1 (14 1/2 ounce) can beef broth
- 1⁄2 cup brandy
- 2 cups small whole mushrooms
- 2 tablespoons chopped parsley
directions
- Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly.
- Heat oil in Dutch oven or large pot.
- Add meat and cook over medium heat until browned on all sides, stirring occasionally.
- Add onion, carrots, beef broth and brandy.
- Cover and simmer over low heat for 1 1/2 hours or until meat is very tender.
- Add mushrooms and parsley, and simmer 10 minutes longer.
- Add crusty bread& a nice green salad and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My stew-loving husband adored it! This was my first attempt at making a stew without using the crock-pot. I don't think I'll ever go back. We all liked the consistency of the gravy of this recipe than all the crock-pot recipes I've tried. The brandy added an interesting heat/bite. It was very subtle, but there. I think next time I'll try red wine just to see what the difference is. I used top sirloin cut into rather large chunks, baby carrots and sliced mushrooms. I also added quartered red potatoes. Because of adding the potatoes, I had to double the flour, broth and brandy so everything was covered. Everything was cooked to perfection in the hour and a half called for. I served it with Recipe #332377. Thanks for sharing this lovely recipe!
-
Absolutely fabulous!!! The wait while it is simmering and the aromas wafting through your home are SO worth it! Mine thickened JUST right, I was a bit worried as I thought it would never cook down. I could not find small whole mushrooms so I used sliced and it seemed to work out quite well. This just SCREAMS comfort food and would be delicious served with warm bread to catch all the tasty sauce. A repeat for sure at our house, thank you for sharing this wonderful recipe.
-
A delicious stew that has a nice broth; it is not as thick as many stews, and I found it a nice change -- the broth has great flavor! I used a teaspoon of salt and two garlic cloves, and since I was out of brandy, I used red wine vinegar (1/3 cup), but it worked well. Next time, I try the brandy. My family loved this, especially my husband! Thanks, Ozman, for an easy, great-tasting recipe!
-
I was intrigued by the ingredients in this recipe and had to give it a shot. I actually made this one in my slow cooker setting it on low for 8 hours and adding the parsley and mushrooms 20 minutes before serving. Robust and very flavorful. I served this with a simple green salad. We all really enjoyed this one. Thanks Oz!
RECIPE SUBMITTED BY
*OzMan*
Canton, South Dakota
<p>Enjoy cooking and learning new things</p>