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Beef and Vegetable Ragout
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
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.
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