Brisket Potato Stew
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 453.59 g yukon gold potato, diced small (or other waxy potato)
- 453.59 g beef brisket, cooked and diced
- 1 medium onion, finely diced
- 236.59 ml sliced mushrooms
- 946.0 ml beef stock
- 473.18 ml half-and-half
- 29.58 ml butter
- 4.92-9.85 ml garlic powder
- salt and pepper
directions
- 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.
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