Wednesday, April 13, 2011

brisket and potato stew... 45 minutes

the goods:

2 tablespoons extra-virgin olive oil
3 medium carrots, cut into 1/2-inch pieces
1/2 white onion, diced medium
2 tablespoons all-purpose flour
4 cups chicken broth
1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces
10 ounces frozen peas

In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes.

Add brisket and peas and cook until heated through, 3 minutes. Season to taste with salt and pepper.

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