Brisket and potato stew

Brisket and potato stew
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Category: Soups & Stews


Remaining cooked Seasoned Beef Brisket roast, cut into bite sized chunks

For Stew:
2 tablespoons olive oil
Half of medium sized white onion, diced
3 medium carrots, cut into half inch pieces
2 ½ tablespoons all purpose flour
2 cups water
4 cups chicken broth or stock (beef would be okay, but it has a stronger flavor so would take away from the brisket flavor)
4-6 medium red potatoes cut into half inch chunks
1 cup frozen peas or a can of drained canned peas
salt and pepper to taste


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Added 9 years ago by:
Janelle Dangerfield Shank Janelle Dangerfield Shank
     74 recipes
3 people cheffed this recipe
Kristin Smith Keck TaylorDizzy Busy & HungryJanelle Dangerfield Shank
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