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Brisket Stew

Yield 8 cups


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds brisket, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 quart water
  • 2 small onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small red potatoes, peeled
  • 12 baby carrots, scraped
  • 10 small onions, peeled

How to Make It

  1. Combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a plastic or paper bag; shake to mix. Place brisket cubes, a few at a time, in bag; shake well.

  2. Cook brisket cubes in hot oil in a large Dutch oven over medium heat, stirring to brown on all sides. Add water, chopped onion, garlic, salt, and pepper. Cover and simmer 1 hour. Add remaining ingredients. Cover and simmer 1 hour and 15 minutes or until vegetables are tender.

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