Beef Brisket Stew

This beef brisket stew combines tender beef, hearty vegetables, and a rich broth, making it a comforting and easy-to-make meal perfect for any occasion.

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Beef brisket stew is the ultimate comfort food, combining tender beef brisket cubes with hearty vegetables and a rich, flavorful broth. We’ve created a recipe that uses simple cooking techniques along with rich, flavorful ingredients, so no matter your skill level in the kitchen, each bite of your brisket stew will be melt-in-your-mouth tender.

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WHAT YOU NEED TO KNOW

MAIN INGREDIENTS: beef brisket, salt, black pepper, olive oil, yellow onions, carrots, garlic, tomato paste, all-purpose flour, dry red wine, beef stock, bay leaf, thyme, parsley, golden potatoes, water,

QUICK STEPS: Season and brown brisket cubes, sauté onions, carrots, and garlic, add tomato paste and flour, deglaze with wine, add stock and herbs, oven cook for 2 hours, add potatoes and water, cook until tender, skim fat and garnish,

TOTAL TIME AND YIELD: 3 hours 50 minutes, serves 8.

WHY THIS RECIPE: Our beef brisket stew stands out due to the use of a point cut brisket, which offers a richer and more flavorful experience than typical cuts used in stews. The higher fat content of the point cut renders down during cooking, infusing the broth with robust flavors and creating exceptionally tender meat. This unique approach ensures a stew that’s not only satisfying but also packed with flavor in every bite.

PRO TIP: For the best results when making this beef brisket stew, take the time to properly brown the brisket cubes. This step is crucial as it adds a deep, caramelized flavor to the stew that you can’t get from just simmering alone.

Beef Brisket Stew Ingredients

This beef brisket stew brings together hearty, tender meat and wholesome vegetables, making it a perfect meal for any time of the year. 

The ingredients are simple and easy to find, so you can prepare this comforting dish without a hassle at the grocery store.

Substitutions and Additions for Stewed Beef Brisket

One of the best things about beef stew is how easy it is to customize. You can make ingredient substitutions based on your preferences or to use up food you already have in your kitchen.

Here are suggestions, however, we encourage you to experiment carefully, keeping in mind substitutions might alter the taste and texture of your stew.

Beef Brisket: While brisket has a unique flavor and texture, this stew will work equally as well as chuck roast or stew beef. Cut into small beef cubes (approximately 1-inch pieces), and use as directed.

Dry Red Wine: We suggest using a good quality drinking wine, not a cheap cooking wine for this recipe. If you prefer not to use wine, you can substitute with additional beef stock or a non-alcoholic red wine. 

Golden Potatoes: Russet potatoes or Yukon Golds can be used if golden potatoes are unavailable. If you use russet potatoes, peel them before adding them to the stew to avoid a grainy texture.

Yellow Onions: White onions or shallots can be used in place of yellow onions. Shallots will add a slightly sweeter and more delicate onion flavor. You can omit the onion if you prefer.

Carrots: If you’re out of carrots, parsnips make a great substitute and add a slightly sweeter flavor. They can be used in the same quantity and cut into similar-sized, small pieces.

Beef Stock: If you need a lower sodium option, look for reduced-sodium beef broth or use a homemade version if you have some on hand.

Fresh Thyme: Dried thyme can be used if fresh thyme is unavailable. Use about one-third the amount of dried thyme (one teaspoon) as a substitute for fresh thyme sprigs.

Olive Oil: Any neutral oil like canola or vegetable oil can replace olive oil for browning the brisket. This won’t change the overall flavor significantly.

Additions:

• Frozen vegetables – Add frozen carrots instead of fresh, or include frozen peas, corn, or beans.
• Barley – Barley can add a hearty addition to your stew, but soaks up water as it cooks. Add approximately a quarter cup along with some extra water.
• Sweet potatoes – Replace all or some of the white potatoes with sweet potatoes.
• Minced garlic – Add garlic as you sear the last of the beef, being careful not to allow the garlic to burn.
• Rice or egg noodles – Serve your stew on top of cooked rice or egg noodles to make the dish go even further.

PRO TIP: If you add additional ingredients to this stew, you may need to add additional seasoning and water to compensate. Keep an eye on the stew as it cooks and adjust the amount of water or broth.

Taste before serving and adjust the seasonings as necessary.

How To Make This Beef Brisket Stew Recipe

This beef brisket stew is a hearty, comforting dish full of tender beef, flavorful vegetables, and rich broth. It’s sure to become a favorite in your household. 

STEP ONE: Preheat your oven so it’s at the right temperature to cook your stew. 

STEP TWO: Pat the beef brisket cubes dry with a paper towel to remove any excess moisture. This step is crucial for achieving a good sear. Season the brisket cubes with salt and black pepper, tossing gently to ensure even coverage.

STEP THREE: In a large Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the brisket cubes to the hot pan in batches to avoid overcrowding the pot.

Brown the brisket on all sides. Use tongs to turn the meat cubes carefully. Once browned, remove the beef from the pot and set it aside on a plate.

STEP FOUR: Add the yellow onions, carrots, and minced garlic to the same pot. Cook for three to four minutes until the vegetables start to soften and the garlic becomes fragrant. 

PRO TIP: Sauteeing the vegetables slowly adds depth to the stew’s flavor, so take your time. 

STEP FIVE: Stir in the tomato paste, combining it with the vegetables. Cook for an additional minute to let the tomato paste meld with the other ingredients.

STEP SIX: Return the browned beef brisket cubes and any accumulated juices to the pot. Sprinkle with all-purpose flour and toss to coat the beef and vegetables.

Cook the mixture until there is no visible dry flour, ensuring it blends well with the other ingredients.

STEP SEVEN: Pour in the dry red wine and cook for one to two minutes while stirring and scraping the bits from the bottom and sides of the pot. This step helps to deglaze the pot and incorporate all the browned flavors into the stew.

STEP EIGHT: Add the beef stock, dried bay leaf, fresh thyme sprigs, and two tablespoons of chopped fresh parsley to the pot. Stir to combine, making sure to dissolve any lumps of flour.

This mixture will form the base of your stew.

STEP NINE: Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven. Turn off the stovetop burner before moving the pot.

Cook in the oven for two hours, allowing the flavors to meld and the meat to become tender.

STEP TEN: After two hours, carefully remove the pot from the oven and take off the lid. Add the cubed golden potatoes and one cup of water, stirring to incorporate them fully with the stew. 

STEP ELEVEN: Return the lid and place the pot back in the oven until the potatoes are fork-tender.

STEP TWELVE: Before serving, use a large metal spoon to skim off any excess fat that has risen to the surface. This helps reduce the greasiness of the stew.

Remove the bay leaf and thyme sprigs. Garnish with the remaining one tablespoon of fresh chopped parsley for a fresh finish.

Troubleshooting

This hearty stew is a surprisingly easy dinner to make, but trouble can arise, leading to undercooked ingredients, mushy potatoes, or tough meat. Here are some tips from our recipe testers to help you avoid common trouble spots:

• Cut Uniform Pieces: Make sure to cut the beef brisket and vegetables into uniform pieces to ensure even cooking. This helps all the ingredients to cook at the same rate.
• Don’t overcrowd the pan: When you sear your beef, it’s critical that you cook in a single layer, and work in batches. Otherwise, the beef steams instead of sears. The beef might also steam instead of sear if it’s wet, so be sure to dab it dry.
• Deglaze Properly: When adding the wine, ensure you scrape all the browned bits from the bottom of the pot. These bits add tremendous flavor to the stew, and contributes to the best overall flavor.
• Let It Rest: After cooking, let the stew rest for a few minutes before serving. This allows the flavors to meld together even more.
• Stew is too thick: Add a little more beef stock or water while cooking to achieve the desired consistency.
• Cook the wine down: Allow the wine to cook down for a minute or two before adding the beef stock. This cooks off the heavy alcohol flavor and allows the rich flavor of the wine to remain.

How To Serve Brisket Beef Stew

This braised brisket stew feel a lot of people, especially when served with sides.

It’s a hearty, comforting dish that’s perfect for just about any occasion. 

Serve the beef in large bowls with a side of Air Fryer Garlic Bread or crusty homemade Dutch Oven Bread (easy to make the day before). Bread is perfect for soaking up the delicious broth.

Spoon the stew over cooked rice, polenta, or egg noodles. This is especially helpful if you need to feed a crowd.

Beef stew is the ultimate cold weather comfort food, and there’s nothing better than serving this cozy recipe with mashed potatoes. A roasted root vegetable mixture will also complement your classic beef stew perfectly. 

This recipe is a lovely main dish for a dinner party or even a holiday celebration. Consider making this braised brisket beef stew on Christmas or New Year’s Eve. 

Transfer your cooked stew to a slow cooker to take to an office party or potluck. Keep on warm.

For a family dinner, Sunday supper, or any get-together with friends, this recipe will impress while it more than adequately fills bellies!

MORE BEEF DINNER RECIPES

Soups & Stews

Instant Pot Beef Stew

Casserole Ideas

Beef Noodle Casserole

How To Store Beef Brisket Stew

Proper storage is essential to keep your beef brisket stew fresh and delicious. Here’s how to make the most out of your leftovers and prepare the stew ahead of time.

MAKE AHEAD: This beef brisket stew can be made ahead of time, which is perfect for busy days. Simply follow the recipe, let the stew cool to room temperature, and then store it in an airtight container. When you’re ready to serve, reheat it on the stovetop over medium-low heat until warmed through, adding additional broth as necessary.

IN THE FRIDGE: Store any leftover beef brisket stew in the fridge by placing it in an airtight container. It will stay fresh for up to three days. Before serving, make sure to reheat it thoroughly on the stovetop or in the microwave.

IN THE FREEZER: To freeze the beef brisket stew, let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Store in the freezer for up to two months. When ready to eat, thaw it overnight in the fridge before reheating.

HOW TO REHEAT: Reheat the stew on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. If using a microwave, transfer a portion to a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and heat on high in one minute intervals until thoroughly warmed. 

Add a little water or beef stock if the stew has thickened too much.

Why This Beef Brisket Stew Recipe Is The Best

This simple recipe for Beef Brisket Stew has become a favorite for many reasons. It’s not just about the delicious taste but also the ease, versatility, and comfort this recipe brings to the table. 

Easy to Make: With straightforward steps, we’ve offered you the perfect way to make stew, no matter your cooking experience.

Rich and Hearty: The combination of tender beef and wholesome vegetables makes for a satisfying and filling meal.

Versatile Ingredients: Use ingredients you have on hand.

Comforting and Warm: Perfect for chilly days, it’s a cozy and filling dish that everyone loves.

This beef brisket stew is a wholesome, comforting meal that’s easy to make and perfect for any occasion. Enjoy the rich flavors and tender meat. We think it’s will be a new favorite to add to your recipe collection.

Tender Beef Recipes You’ll Love

• Brisket Tacos
• Brisket Sandwich
• Beef and Noodles
• Slow Cooked Brisket
• Meatballs and Gravy

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Beef Brisket Stew

5 from 1 vote

This beef brisket stew combines tender beef, hearty vegetables, and a rich broth, making it a comforting and easy-to-make meal perfect for any occasion.

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 8

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Ingredients

  

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• 3 to 4 pounds beef brisket, point cut – see tips, hard fat trimmed and cut into 1 ½ – 2 inch cubes and patted dry with a paper towel
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups yellow onions, cut into 1 ½ inch pieces (approximately 2 medium onions)
• 2 cups carrots, peeled and cut into 1 ½ inch pieces (approximately 16 ounce package)
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• ½ cup all-purpose flour
• 1 cup dry red wine, Pinot Noir
• 4 cups beef stock
• 1 large dried bay leaf, or 2 small
• 5 to 6 sprigs fresh thyme, or 1 tablespoon leaves only
• 3 tablespoons chopped fresh parsley, divided (2 tablespoons for stew plus 1 tablespoon for garish)
• 1 ½ pounds golden potatoes, cut into 1 ½ inch pieces (approximately 5 large potatoes)
• 1 cup water

Instructions

 

• Preheat oven to 350°F.
• Pat the beef brisket cubes dry using a paper towel. Season the brisket with salt and black pepper. Gently toss to ensure that all the cubes are seasoned.
• In a large (5-6 quart) heavy duty dutch oven or stock pot, on medium-high heat, add the olive oil. Once the oil is hot, add the brisket cubes. Cook in 2-3 batches, and brown on all sides. This should take 5-6 minutes per batch. Be sure to use tongs to carefully turn the meat cubes as they brown. It is very important to not overcrowd your pot while browning the beef brisket cubes. Depending on the size of your Dutch oven it may take as few as two or as many as four batches when browning the brisket cubes.
• Once the beef brisket cubes have browned on all sides, remove from the hot pot and place onto a plate until all the beef brisket cubes are done. Set aside.
• To the pot, add the onions, carrots and minced garlic. Cook and brown the vegetables for 3-4 minutes or just until they are starting to soften and the garlic is fragrant.
• Add the tomato paste and stir to combine with the vegetables. Cook for an additional 1 minute.
• Add the browned beef brisket cubes (and their juices) back to the pot and sprinkle with the all-purpose flour. Toss to coat all the beef and vegetables with the flour. Cook the mixture until no dry flour remains.
• To the pot of flour-coated beef and vegetables, add the dry red wine. Cook for 1-2 minutes while stirring and scraping all the bits off the bottom and sides of the pot (deglazing).
• Add the beef stock, dried bay leaf, fresh thyme sprigs and 2 tablespoons of fresh chopped parsley. Stir to combine, being sure to stir out any lumps of flour that may be in the stew.
• Bring to a boil, cover the pot with the lid and transfer to the preheated oven to slow cook for 2 hours. Be sure to turn off the heat to the stovetop burner before transferring the pot to the oven.
• After 2 hours of cooking, remove the pot from the oven and carefully remove the lid. Add the cubed potatoes and 1 cup of water to the pot. Stir to fully incorporate the potatoes and water with the rest of the ingredients.
• Return the cover to the pot, and return the pot to the oven to cook for another 1 – 1 ½ hours or until the potatoes are fork tender.
• Before garnishing and serving this stew, use a large metal spoon to skim off as much of the excess fat that has rendered from the brisket and is sitting on the surface of the stew. Be sure to do this before stirring the liquids in the pot. You will also need to remove the bay leaf and thyme sprigs before serving.
• Garnish the beef brisket stew with the remaining 1 tablespoon fresh chopped parsley and serve warm.

Notes

• Cut Uniform Pieces: Make sure to cut the beef brisket and vegetables into uniform pieces to ensure even cooking. This helps all the ingredients to cook at the same rate.
• Don’t Skip Browning the Meat: Browning the brisket is crucial for developing deep, rich flavors. It also sears the meat and traps the juice inside to it’s melt-in-your-mouth tender.
• Don’t overcrowd the pan: When you sear your beef, it’s critical that you cook in a single layer, and work in batches. Otherwise, the beef steams instead of sears. The beef might also steam instead of sear if it’s wet, so be sure to dab it dry.
• Deglaze Properly: When adding the wine, ensure you scrape all the browned bits from the bottom of the pot. These bits add tremendous flavor to the stew, and contributes to the best overall flavor.
• Let It Rest: After cooking, let the stew rest for a few minutes before serving. This allows the flavors to meld together even more.
• Stew is too thick: Add a little more beef stock or water while cooking to achieve the desired consistency.
• Cook the wine down: Allow the wine to cook down for a minute or two before adding the beef stock. This cooks off the heavy alcohol flavor and allows the rich flavor of the wine to remain.

Nutrition

Calories: 465kcal | Carbohydrates: 31g | Protein: 41g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 1017mg | Potassium: 1371mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5568IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 5mg

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