Brisket And Potato Stew Recipes

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.