*While Omaha Steaks did provide me with product for this recipe,  the recipe and opinions are mine alone* #ad

Using Omaha Steaks rapid roast beef brisket, I came up with a brisket and potato stew for the cold nights ahead.  This time of year can be busy with soccer games, band practices, and play rehearsals-we need something warm to eat and quick to make.  Use the leftover brisket and make this hearty dish, you will be happy to fill up on it before heading out to conquer the nightly routine. 

Brisket and potato stew

 Remaining cooked Seasoned Beef Brisket roast, cut into bite sized chunks

 For Stew:

 2 tablespoons olive oil

Half of medium sized white onion, diced

3 medium carrots, cut into half inch pieces

2 ½ tablespoons all purpose flour

2 cups water

4 cups chicken broth or stock (beef would be okay, but it has a stronger flavor so would take away from the brisket flavor)

4-6 medium red potatoes cut into half inch chunks

1 cup frozen peas or a can of drained canned peas

salt and pepper to taste

 

Heat oil in a stockpot or sauce pan over medium high heat. Add onion and carrots and cook for about 5 minutes or until vegetables are soft.

Add flour and combine. Add water and broth and let come to a bubbly simmer.

Add potatoes and cook until tender, about 15 minutes.

Add cooked brisket to stew along with the peas and salt and pepper, cooking for an additional 10 minutes to warm up meat and cook peas.

 

Serve warm with bread or a salad. Leftovers are great for lunch the next day. Can be kept in fridge for up to four days or frozen for 3 months.

 You can see this recipe and other great recipes using Omaha Steaks products here.

 

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