Recipe - Beef And Vegetable Ragout

2 pound Beef Brisket
Vegetable Cooking Spray
1 teaspoon Vegetable Oil
1 One half cup Water
1 teaspoon Beef Bouillon Cube
One half teaspoon Pepper
One fourth teaspoon Salt
2 Garlic Cloves; Minced
12 ounce Beer
1 One half pound Carrots; Cut In 1/2" Slices
One half pound Red Potatoes; Cut In 1/2"
Cubes
4 cup Leeks; Thinly Sliced
2 cup Mushrooms; Halved

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
mediumhigh 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 EATLF Digest by "Sherilyn" sherilyn70@columbus.rr.com on
Oct 25, 1999, converted by MM_Buster v2.0l.