Best 2 Brisket And Potato Stew Recipes

**Discover the Ultimate Comfort Food: Brisket and Potato Stew Recipes for Every Occasion**

Indulge in the hearty goodness of brisket and potato stew, a classic dish that warms the soul and satisfies the taste buds. These stews combine tender, fall-apart brisket with creamy potatoes, savory vegetables, and rich, flavorful broths. Whether you prefer a traditional beef brisket stew, a tangy tomato-based version, or a slow-cooker variation, we have a recipe for every craving.

Our collection features recipes that cater to different dietary preferences, including gluten-free, low-carb, and vegetarian options. Find the perfect brisket and potato stew recipe to impress your family and friends at your next gathering. Each recipe includes step-by-step instructions, cooking tips, and variations to customize the flavors to your liking.

So, gather your ingredients, prepare your pot, and let the aroma of this comforting stew fill your kitchen. Dive into the world of brisket and potato stews, and experience the ultimate comfort food that brings people together.

Check out the recipes below so you can choose the best recipe for yourself!

BRISKET POTATO STEW

Brisket Potato Stew image

A hearty meal that puts a twist on the usual "meat and potatoes". I usually buy a 2 to 3 pound pre-seasoned brisket and let it slowly cook in a crockpot on low for 6-8 hours and serve the night before I'm wanting to make this stew and just use the leftovers, usually half the entire brisket, in this stew.

Provided by cloroxxy

Categories Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

Dice potatoes into small cubes; add to large pot with beef stock.
Add enough water to cover the potatoes; bring to a boil and simmer until potatoes are done.
While potatoes are cooking, finely chop onion.
Add butter, onion and mushrooms to a separate pan and saute until onions are translucent and mushrooms are tender.
Chop the cooked brisket into bite sized pieces.
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.
Salt and pepper to desired taste.

Nutrition Facts : Calories 463.5, Fat 33.7, SaturatedFat 16.5, Cholesterol 95.2, Sodium 634.6, Carbohydrate 21.3, Fiber 1.8, Sugar 1.9, Protein 19.1

ALL-DAY BRISKET WITH POTATOES

All-Day Brisket with Potatoes image

I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts. -Lana Gryga, Glen Flora, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

2 medium potatoes, peeled and cut into 1/4-inch slices
2 celery ribs, sliced
1 fresh beef brisket (3 pounds)
1 tablespoon canola oil
1 large onion, sliced
2 garlic cloves, minced
1 can (12 ounces) beer
1/2 teaspoon beef bouillon granules
3/4 cup stewed tomatoes
1/3 cup tomato paste
1/4 cup red wine vinegar
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons soy sauce
2 tablespoons molasses
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf

Steps:

Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker., Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker. , Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.

Nutrition Facts : Calories 352 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 722mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic exchanges

Tips:

Choose the right cut of brisket: Chuck roast is a good option because it has a lot of marbling, which will make the stew more flavorful.
Brown the brisket before stewing: This will help develop the flavor and create a nice crust.
Use a variety of vegetables: This will add flavor and nutrition to the stew. Some good options include potatoes, carrots, onions, celery, and peas.
Season the stew well: Use a combination of salt, pepper, garlic powder, onion powder, and paprika.
Cook the stew low and slow: This will allow the flavors to develop and the meat to become tender.
Serve the stew with a side of bread or rice: This will help soak up the delicious broth.

Conclusion:

This easy brisket and potato stew is a hearty and flavorful meal that is perfect for a cold winter day. The beef is tender and juicy, the potatoes are creamy and soft, and the broth is rich and flavorful. This stew is also a great way to use up leftover brisket. Serve it with a side of bread or rice and enjoy!