Sofia'S Stew

• 1 1/2 lb. lean stew meat, cut in 1 1/2-inch cubes
• salt and freshly ground black pepper
• 6 Tbsp. butter
• 6 x 1-inch strips fresh orange zest
• 12 small boiling onions, peeled
• 1/4 c. condensed beef broth (undiluted)
• 1/2 c. brandy
• 1 large clove garlic, minced
• 6 carrots, peeled and cut in 2 x 1/4-inch slices
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. fresh lemon peel, grated

1. Brown meat in butter.
2. Add orange zest.
3. Arrange onions around meat.
4. Stir broth, 1/2 of brandy and garlic and pour over the meat.
5. Cover and cook slowly for about 2 1/2 hours.
6. Do not stir. Add carrots, tucking them under the meat.
7. Cover and simmer for 1/2 hour.
8. Gently stir in parsley, lemon peel and rest of brandy. Salt for taste.
9. Ladle into soup bowls.
10. Serve with hot French bread, a green salad and a good Burgundy.

lean stew meat, salt, butter, orange zest, boiling onions, condensed beef broth, brandy, clove garlic, carrots, fresh parsley, fresh lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725919 (may not work)