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Braised Brisket Stew


1 (2-1/2) pound brisket
2 tablespoons Worcestershire sauce
Olive oil for the pan
1 cup peeled Pearl onions
1 cup Peewee potatoes, washed, dried and cut in half
2 large carrots, peeled, and cut into 1/4-inch slices
1 cup frozen peas, thawed
1 cup beef stock
1/2 cup red wine
Sea salt and freshly ground black pepper



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