●2 pounds of sliced smoked beef brisket from your Grocer or shaved left over beef brisket
●1 small onion chopped or 4 julienned spring onions
●2 celery stalks diced fine
●2 large peeled and julienned carrots
●3 large white potatoes quartered
●1/2 gallon bag of fresh string beans or 2 large handfuls
●¼ tsp. oregano
●¼ tsp. basil
●3 garlic cloves smashed or 1 tsp minced garlic
●1 oz of our extra virgin olive oil or flavor infused
●1 large box of beef stock (3 lbs.) homemade beef bone stock or vegetable stock
●2 tablespoons of our Neapolitan or Serrano Honey vinegar
●Salt & pepper to taste
●1 tablespoon of cornstarch for thickening.

Preparation: You can use a stew pot, slow cooker or an instapot in this recipe:

Sauté & sweat your onions, celery, carrots, potatoes, string beans and garlic using our extra virgin olive oil and set to the side. You are not cooking the veggies here, you are sweating them or blanching them to break open the membranes and allow the natural flavor and sugars to be released from the veggies. Open a full box of 3 lb. low sodium beef broth or fresh stock and pour this into your slow cooker on high. Add in your veggies & the smoked brisket. Let your stew cook on high for 2 hrs. Reduce the heat to medium. Add in your herbs, salt & pepper and your vinegar. Let the stew simmer another hour or two depending upon your cooking vessel.

Slowly stir, in a separate cup of warm water, one tablespoon of corn starch and blend into your stew, stirring occasionally until incorporated. Reduce your heat to low while you bake some cornbread for dipping.