This stew freezes wonderfully and alongside some mash and greens can be stretched to feed 10 (if in doubt add in a few more baby potatoes and carrots).
*Good, marbled beef makes this dish, so buy the best you can afford.
Brisket can be used in this recipe, however you will need to adjust the cook time from 25 minutes to at least an hour. Once cooked, check the brisket and add more cook time as needed until tender. Once tender, continue the recipe as directed.
We love this served with mash, made with butter and milk, and flecked with fresh chives and a little Dijon mustard. Pairing it with creamy polenta, steamed rice, or garlic bread for dipping into the sauce are other great alternatives.