• ​2 pounds beef stew meat, cut into bite sized pieces
  
• ​2 large onions, cut into 1" dice
• 1/4 cup flour
• ​1 tablespoon cooking oil or more as needed
• ​4 large carrots, cleaned, cut into 1" pieces
• 8 medium Irish potatoes, cut into wedges
• Water, as needed
• ​salt and pepper to taste

Traditional Irish Stew

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• 1 tablespoon salt
• ​1 tablespoon freshly ground black pepper
• ​1 tablespoon paprika
• ​2 teaspoons dried oregano
• ​5-pound brisket, trimmed off some of its fat
• ​3 tablespoons vegetable oil
• ​3½ cups chicken stock
• ​1 (14 oz) can chopped tomatoes
• 2 bay leaves
• ​3 medium onions, peeled and thinly sliced
• 3 cloves garlic, peeled and chopped

Jewish-Style Braised Brisket

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• 2 pounds inexpensive beef, cut into 1" cubes
• 1 1/2 cups dry red wine
• 1 1/2 cups water
• 6 cloves garlic, crushed with the back of a knife
• 5 cups Fresh Tomato Sauce
• 2 cups chicken stock or as needed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup cream or half and half
• Salt and pepper to taste