Brisket And Potato Stew Recipes

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BRISKET AND POTATO STEW



Brisket and Potato Stew image

Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 medium carrots, cut into 1/2-inch pieces
1/2 white onion, diced medium
Coarse salt and ground pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces
4 cups cubed Slow-Cooker Brisket and Onions
1 1/2 cups frozen peas

Steps:

  • In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.

Nutrition Facts : Calories 380 g, Fat 13 g, Fiber 4 g, Protein 44 g

OVEN BEEF AND POTATO STEW



Oven Beef and Potato Stew image

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Provided by Stan

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h35m

Yield 4

Number Of Ingredients 18

2 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 ¼ cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
  • Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
  • Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g

BRISKET POTATO STEW



Brisket Potato Stew image

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.

Provided by cloroxxy

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 463.5, Fat 33.7, SaturatedFat 16.5, Cholesterol 95.2, Sodium 634.6, Carbohydrate 21.3, Fiber 1.8, Sugar 1.9, Protein 19.1

BEEF STEW WITH POTATOES



Beef Stew with Potatoes image

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 50m

Yield 4

Number Of Ingredients 14

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

Steps:

  • Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
  • Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
  • Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
  • Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g

BRISKET AND POTATOES



Brisket and Potatoes image

Make and share this Brisket and Potatoes recipe from Food.com.

Provided by Mirj2338

Categories     Meat

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 12

2 onions, chopped
1 chopped green pepper
1 chopped red pepper
1 chopped yellow pepper
0.5 (1 1/4 ounce) envelope onion soup mix
3/4 cup red wine
ketchup
3 -4 lbs beef brisket, trimmed
1 teaspoon pepper
garlic powder
paprika
4 potatoes, peeld and cut into 1/8ths

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.

Nutrition Facts : Calories 317.2, Fat 10.2, SaturatedFat 3.6, Cholesterol 84.4, Sodium 257.8, Carbohydrate 21.1, Fiber 3, Sugar 2.6, Protein 30.7

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