I am not sure why this is called "French Beef Stew"?  Maybe because Dijon Mustard is added at the finish?  Regardless, this recipe makes a delicious stew and I consider it to be a "keeper recipe" to be made time and time again.  It is perfect for fall and winter months.

Ingredients:

1 1/2 pounds stew beef, cut into 1-inch cubes
1/4 cup all-purpose flour
Salt & Pepper to taste
1 clove of garlic, minced
2 tablespoons olive oil
2 cans (14 1/2-ounce each) stewed tomatoes (undrained)
​2 cups beef stock
1 can (4-ounces) mushroom stems and pieces (drained)
4 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
​2 teaspoons sugar
3/4 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground nutmeg
2 tablespoons Dijon mustard

Directions:

1.  Combine meat, flour, salt & pepper in large food storage bag; toss to coat evenly.
2.  In 6-quart sauce pan or Dutch oven, brown meat in hot olive oil.  Add minced garlic, stir, and cook about 2 minutes longer.
3.  Add all remaining ingredients except mustard.  Bring to a boil; reduce heat to medium-low/low (depending on your stove).  Cover and simmer 1 and 1/2 hours or until beef is tender.
4.  Blend in mustard.  Garnish and serve with warm crusty bread or cornbread muffins.

​Makes 6 to 8 servings
​

YIELD:
   About 1 quart
 
INGREDIENTS:

• 4 quarts crabapples, washed, stemmed and coarsely chopped in food processor
• 4 cups sugar
• 3 cups vodka

DIRECTIONS:

1. Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
2. Add the 4 cups of sugar and three cups of vodka.
3. Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.  (I did not store the jar on its side but left it upright and mixed the ingredients once a day)
4. After 16 days, filter out the fruit bits and bottle.

Recently while going through my collection of cookbooks, I came across a 1970 Betty Crocker Cookbook.  As I idly wandered through its pages I realized that the recipes therein were good sound recipes.  Some of the old tried and true recipes are the best.  So I've decided that I will periodically try out a recipe and then post it here on my blog.  This one is for applesauce.

5 - 6 medium cooking apples (MacIntosh, Honey Crisp, etc), peeled, cored and coarsely chopped.
1/2 cup water
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Combine all ingredients in medium saucepan.  Heat to boiling over medium heat stirring as needed.  Reduce heat to low/simmer.  Continue to cook covered for about 20 minutes to 1/2 hour.  Remove cover, and cook another 15 minutes.

Makes about 4 cups.

​(This recipe has been modified slightly from the original)

1.  Base -
     1 18-oz milk chocolate brownie mix (13 x 9 Family Size)
     1/2 cup very hot water
     1/2 cup vegetable oil
     1 egg

2.  Topping -
     1 7-oz jar marshmallow cream
     1 & 1/2 cups salted peanuts (recommend dry roasted)
     1 & 3/4 cups semi-sweet chocolate chips

In a lage bowl, combine brownie mix, hot water, oil and egg.  Beat 50 strokes or so until blended.  Spread into a creased 7-inch x 11-inch pan (this is not a typo).  Bake at 350 degrees for 28 - 30 minutes.  Do not overbake.

Remove from over and immediately spread marshmallow cream over base.  Sprinkle evenly with peanuts and top with chocolate chips.

Return to over for 5 minutes or until chocolate chips are melted.
Cool completely and cut into bars.

​Enjoy.