Brisket Potato Stew

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 dice potatoes into small cubes; add to large pot with beef stock.
• 2 add enough water to cover the potatoes; bring to a boil and simmer until potatoes are done.
• 3 while potatoes are cooking, finely chop onion.
• 4 add butter, onion and mushrooms to a separate pan and saute until onions are translucent and mushrooms are tender.
• 5 chop the cooked brisket into bite sized pieces.
• 6 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.
• 7 salt and pepper to desired taste.