Maggie Brendan's Beef Stew

Maggie Brendan is the bestselling author of the Heart of the West and The Blue Willow Brides series. Winner of the 2014 Book Buyers Best Award (OOC/RWA) for inspirational fiction and the 2013 Laurel Wreath Award, she was a finalist for the 2013 Published Maggie Award of Excellence and the 2013 Heart of Excellence Readers’ Choice Award. To learn more, visit

Maggie's Newest Book Release: The Trouble with Patience

Patience Cavanaugh has lost hope in romance. The man she yearned to marry is dead and her dreams are gone with him. Now she is consumed with the restoration of a dilapidated boardinghouse in order to support herself.

Despite Patience’s desire for solitude, Jedediah Jones, the local marshal with a reputation for hanging criminals, becomes an ever-looming part of her life. It seems like such a simple arrangement: She needs someone with a strong back to help her fix up the boardinghouse. He needs a dependable source of food for himself and his prisoners. But as she gets to know this “hanging lawman,” Patience finds there is far more to him than meets the eye—and it could destroy their tenuous relationship forever.

With a keen eye for historical detail and a deft hand at romantic tension, Maggie Brendan invites you to a Montana gold rush boomtown, where vices and virtues are on full display and love is lying in wait. Purchase the book HERE.

Maggie's Recipe for Beef Stew

1 lb. beef for stew cubed
1 8 oz. can tomato paste
1 12 oz. can of stewed tomatoes
1 diced onion
1 large button of garlic
2 sliced carrots
2 medium potatoes cubed
1 cup of frozen corn
1 cup of frozen green beans
2 tablespoons rubbed sage
1 tablespoon basil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon parsley
½ teaspoon rosemary
½ teaspoon thyme

Bring to boil cubed beef and onion then simmer until tender. Add water as needed to make broth. (I simmer in a cast iron dutch oven for at least one hour). Add remaining ingredients and cook on low until all vegetable are tender. Serve with hot cornbread sticks.

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