Brisket And Potato Stew Food

BRISKET AND POTATO STEW

Steps:

• In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.

BRISKET AND POTATOES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Sauté onions until browned.
• Add peppers until soft.
• Add mushrooms.
• Combine onion soup mix, wine, and ketchup.
• In foil lined pan, place 1/3 of the sauteed peppers.
• Place meat seasoned with the pepper, garlic powder, and paprika.
• Pour wine mixture on top.
• Arrange potatoes around sides.
• Add remaining peppers.
• Wrap airtight in foil and bake at 325 degrees Fahrenheit for 3 to 4 hours.

BRISKET POTATO STEW

Steps:

• Dice potatoes into small cubes; add to large pot with beef stock.
• Add enough water to cover the potatoes; bring to a boil and simmer until potatoes are done.
• While potatoes are cooking, finely chop onion.
• Add butter, onion and mushrooms to a separate pan and saute until onions are translucent and mushrooms are tender.
• Chop the cooked brisket into bite sized pieces.
• Add brisket, mushrooms, onions, half and half and the seasonings and simmer for 15-20 minutes. To help stew to thicken, mash some of the potatoes to release their starch or add a little cornstarch.
• Salt and pepper to desired taste.

ALL-DAY BRISKET WITH POTATOES

Steps:

• Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker., Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker. , Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.