Smoked Brisket Stew

Aww man yet another fall comfort food item! Hopefully that pot pie turned out pretty good. Let’s keep it up with some brisket stew. Making a good smoked brisket is a pretty hefty time investment. If you want it done right you’re looking at about 16 hours of smoking time. I wouldn’t make the brisket just for the stew recipe, instead use this as a good idea for using up those leftovers (if there are any!) I will cover how to smoked a brisket in a different post for now let’s just stick with the leftovers.

What you will need:

  • 1 Lb of Brisket slices
  • 1 Container of beef stock (3 Cups)
  • 3 T Butter
  • 3 T Flour
  • 1 Lb of Red Bliss Potatoes
  • 3 large Carrots
  • 1 large Vidalia Onions
  • 1/2 package of frozen peas
  • 1-1/2 cup spinach

So lets start with the potatoes. Cube them up as evenly as possible and set them aside.

Chop the carrots into even slices about 1/4in thick.

Put a large pot on the stove and heat it up. Add the butter and let it melt. Then add the flour to make a Roux (Pronounced ROO as in Kanga.) It should look like wet sand when done correctly. Now add the 3 cups of beef stock and the potatoes and carrots. Let that come to a boil and then lower to a simmer. While thats simmering start to chop up the onion. You want even sized parts simular to this:
Toss in the peas, onion, and the brisket. Again let that continue to simmer. It should start getting pretty thick. Keep in mind this is a stew so you don’t want to reduce all the stock away if you start to run low feel free to add some back in but if you do add more Roux to the mix as well in proportion. For every 1 tablespoon of roux you can add up to 1 cup of stock.

Let that go until the potatoes and carrots are soft. You should end up with something like this:

Let me know how it turns out!

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