Beef Brisket Stew Recipe Recipe buddharocket

• 1/2 - 3/4 lb beef brisket
• white flour
• onions
• red potatoes
• mushrooms
• carrots
• celery
• herbs

1. To start heat a large pot with a thin layer of oil in the bottom, cut 1/2 lb.
2. to 3/4 lb of beef brisket into small cube shapes.
3. Put all of these pieces in a bowl and season with salt and pepper.
4. Now add plain white flour and toss the cubes until they are lightly covered with flour.
5. Drop those into the hot pot with oil until they are brown and reduce heat.
6. Take 3-4 medium red potatoes and cut them into small cubes.
7. Chop 1/2 of a large white onion in small pieces.
8. Cut 1 large carrot into small pieces.
9. Take 2 celery stalks and slice into small pieces.
10. Chop about 1 cup white mushrooms into halves or quarters.
11. If your stew is not thick enough when you are ready to eat it, you will need to make a rue.
12. to do this, melt 3 tblsp.
13. of butter (not margarine) on low heat in a saucepan.
14. Now, slowly add white flour until you get a thick mixture, about the same cinsitency as toothpaste.
15. Slowly whisk that rue into your stew.
16. Do not over-do this step.
17. The rue will cook into your stew and will thicken the longer it cooks.

beef brisket, white flour, onions, red potatoes, mushrooms, carrots, celery, herbs

Taken from www.chowhound.com/recipes/beef-brisket-stew-recipe-12051 (may not work)