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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A hearty meal that puts a twist on the usual meat and potatoes . I usually buy a 2 to 3 pound pre-seasoned brisket and let it slowly cook in a crockpot on low for 6-8 hours and serve the night before I'm wanting to make this stew and just use the leftovers, usually half the entire brisket, in this stew. Ingredients:
1 lb yukon gold potato, diced small (or other waxy potato) |
1 lb beef brisket, cooked and diced |
1 medium onion, finely diced |
1 cup sliced mushrooms |
1 quart beef stock |
2 cups half-and-half |
2 tablespoons butter |
1 -2 teaspoon garlic powder |
salt and pepper |
Directions:
1. Dice potatoes into small cubes; add to large pot with beef stock.
2. Add enough water to cover the potatoes; bring to a boil and simmer until potatoes are done.
3. While potatoes are cooking, finely chop onion.
4. Add butter, onion and mushrooms to a separate pan and saute until onions are translucent and mushrooms are tender.
5. Chop the cooked brisket into bite sized pieces.
6. 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.
7. Salt and pepper to desired taste.
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