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We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Beef And Vegetable Ragout

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Beef	6	servings

INGREDIENTS

2	lb	Beef Brisket
		Vegetable Cooking Spray
1	ts	Vegetable Oil
1 1/2	c	Water
1	ts	Beef Bouillon Cube
1/2	ts	Pepper
1/4	ts	Salt
2		Garlic Cloves; Minced
12	oz	Beer
1 1/2	lb	Carrots; Cut In 1/2" Slices
1/2	lb	Red Potatoes; Cut In 1/2" Cubes
4	c	Leeks; Thinly Sliced
2	c	Mushrooms; Halved

INSTRUCTIONS

Trim fat from brisket, and cut brisket into 1 inch cubes. Coat a large
Dutch oven with cooking spray; add vegetable oil, and place over
medium-high heat until hot. Add brisket, and cook 4 minutes or until
browned. Drain brisket well; wipe drippings from pan with a paper
towel. Return brisket to pan. Add water and next 5 ingredients (water
through beer), and bring to a boil. Cover, reduce heat, and simmer 1
hour. Add the carrots and potatoes; cover and simmer 2 hours. Add
leeks and mushrooms; cover and simmer an additional 30 minutes or
until beef is very tender.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Oct 25, 1999, converted by MM_Buster v2.0l.

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