Brisket & Vegetable Stew Recipe

by Ella Dooly

As the weather turns milder, it’s time to start thinking of warmer, heartier meals, like this classic brisket and vegetable stew. Brisket is a popular cut of beef and makes a fantastic stew. We especially love all of the vegetables in this recipe and think it’s perfect for eating curled in front of a five as the nights grow longer and the weather grows colder.

 

Ingredients:

  • 1 Home Butcher’s beef brisket joint
  • 200 grams carrots, diced
  • 300 grams potatoes, diced
  • 1 medium onion, sliced
  • 200 grams mushrooms, sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 120 ml water
  • 2 tablespoons gravy granules
  • Salt
  • Pepper
  • Butter
  • Olive Oil

 

Instructions:

  1. Preheat the oven to 180c.
  2. Brown the brisket in a bit of butter and olive oil in a casserole dish.
  3. Add the vegetables, gravy granules and herbs and spices and sugar and water.
  4. Roast in the oven for 90 minutes to 2 hours or until cooked through.
  5. Serve with crusty bread.
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