Braised Brisket Stew

Braised Brisket Stew with carrots, celery, potatoes, and herbs will leave you warm on a cold winter's day.

Ingredients

• 3-4 pounds Beef brisket cut into 2-inch cubes
• 2 tablespoons extra virgin olive oil
• salt and ground black pepper to taste
• 2 medium onions sliced
• 3 celery stalks cut into 1/2 to 1-inch slices
• 2-3 cloves garlic minced

Braised Brisket Stew

• 4-5 large carrots peeled and cut into 2-inch pieces
• 2 parsnips peeled and cut into 2-inch pieces
• 1 pound yellow potatoes cut into 1 to 1 1/2-inch pieces
• 2/3 cup all-purpose flour
• 3 1/2 cups hot water
• 2 tablespoons "Better than Bouillon" beef base
• 1 tablespoon tomato paste
• 1 cup whiskey
• 1-2 tablespoons stone ground mustard (prepared mustard)
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3-4 fresh thyme sprigs for garnish

Instructions

Dutch oven directions:

1. Cut the brisket into 2-inch cubes. Pat dry with paper towels. If you do not dry the meat, it will not brown properly. Heat the olive oil in a Dutch oven over medium to high heat. Cook in batches, so you do not overcrowd the meat, until all the meat is browned. Use a pair of tongs to turn the meat. As it browns, remove from the pot and place on a large plate. Season generously with salt and black pepper.
2. Add the onions, garlic, celery, parsnips, carrots and potatoes to the pot and stir with a wooden spoon. Let them cook for about 5 minutes, stirring occasionally. Sprinkle with flour and let the flour cook for a few minutes. Return the meat, along with the juices back to the pot. De-glaze the pot with the whiskey, rubbing the wooden spoon on the bottom of the pan. Pour in the hot water. Add the beef base, mustard, tomato paste, seasonings and gently stir to combine.
3. Place in a preheated 350 degree F oven for about 3 hours, or until the meat is tender and the potatoes are cooked. Serve with a crusty French bread.
4. ....
5. ....

Source Blog https://afarmgirlskitchen.com/braised-brisket-stew-2/

Share this post