Beef Brisket & Vegetable Stew

A hearty and comforting meal that is perfect for cold Winter days and nights!

YUM! This is all I can say about this super flavoursome and comforting STEW!

Using brisket makes it very rich and meaty, so it’s worth looking for this cut in your local butcher, if you can. Our local one usually sells it in a tray with 3 or 4 thick slices, which makes it easier to dice – just make sure there’s still some fat connected to it. However, if you cannot find brisket, go ahead and substitute for your favourite stew-type cut.

This is also very easy to put together and uses only a few, everyday ingredients. After a little preparation and sometime browning the meat, all it needs is to simmer away until the brisket is meltingly tender.

My combination of winter vegies was based on what I had at hand, but feel free to choose your own selection – parsnips, celeriac, kumara and even beetroot are all great options. Cut the winter vegies in large enough chunks so all you need to serve the stew with is some nice crusty bread to mop up the lovely juices.

Beef Brisket & Vegetable Stew

Recipe by Clean Plate

Ingredients:

750 g, beef brisket, diced
2 onions, peeled and chopped
2 carrots, peeled and roughly chopped or sliced
2 garlic cloves, peeled and crushed
2 Tbsp tomato paste
2 Tbsp fresh parsley, chopped
2 Tbsp plain flour
750 ml boiling (or hot) water
2 – 3 potatoes, peeled and cut into large chunks
1 swede, peeled and cut into large chunks
Pumpkin or other squash, peeled and cut into large chunks (about 2 cups)
1 cup frozen peas
Salt and pepper, for seasoning
2 Tbsp olive oil (or alternative)

Method:

1. Season the beef brisket with salt and pepper.

2. Heat the olive oil (or alternative) in a thick-bottomed pot and brown the meat in two or three batches. Remove browned meat to a side plate or bowl and reserve.

3.Turn down the heat to medium and In the same pan, add the onion and carrot (and a little oil, if the pan looks too dry and you think it is needed). Cook for a few minutes, stirring, until the vegie starts to soften.

4. Return the reserved beef brisket pieces to the pan and cook for a couple of minutes.

5. Add the tomato paste and chopped parsley and stir to combine. Add the flour and mix again to combine, cooking for a minute or so.

6. Add the water, stirring, until all is combined.

7. Bring to the boil, turn down to a simmer and cover with a lid. Simmer for about 1 ½ hours, checking from time to time to make sure there’s enough liquid (add a little water if starts to dry), and if meat is tender.