Brisket Stew

This is an awesome cold winter day meal by the fire

Serves 4
Brisket 2 lbs cut into large cubes - about an inch
Half an onion diced
Couple large garlic cloves minced
Celery stalk finely diced
2 - 3 cups stock- chicken, beef, or veg
2 large carrots sliced into coins
Some green veggie - I used maybe 12 green beans cut in thirds you can use a handful of kale shredded or spinach leaves. 
Salt, pepper, dried thyme (1 tsp), sprig or two of parsley plus a few more sprigs finely chopped, bay leaf

Warm oven to 300F
Salt and pepper you brisket and dust with four
Use an oven safe pot like a Dutch oven to Brown your brisket in oil in batches (so the meat isn't overcrowded) and remove to a plate when nicely browned
Cook the onion, garlic and celery in the pot with a little salt and pepper
Return the meat and juices to the pot and cover with stock and bring to boil
Add your spices except for the chopped parsley, cover the pot and put it in the oven
After an hour add your carrots and 20 min later add your greens
Remove and add your chopped parsley
Serve with mashed potatoes, crusty bread or basic risotto or all three