Hearty Brisket Beef Stew
There’s nothing quite like a Brisket Beef Stew to warm you up from the inside out. This comforting dish brings together tender beef, root vegetables, and aromatic herbs in a rich, savory broth that simmers low and slow for hours, filling your kitchen with the most irresistible smells.
This recipe is a favorite in our home, especially on chilly evenings when all we want is something cozy and filling. The slow-simmered beef practically melts in your mouth, and the broth is so flavorful, it’s hard not to go back for seconds (or thirds!). It’s also perfect for making ahead or feeding a crowd.
Looking for more brisket recipes? Check out this Oven Cooked Beef Brisket, Brisket Tacos Recipe, or my Slow Cooker Beef Brisket Chili. They’re all reader favorites and perfect for meal prepping!
Table of Contents
Why You’ll Love This Recipe
- Tender beef brisket: Slow-simmered to perfection, the beef becomes incredibly soft and juicy.
- One-pot meal: Everything cooks in one pot, which means fewer dishes to clean.
- Rich and flavorful broth: Red wine and beef broth make a deeply savory, cozy base.
- Perfect for leftovers: It tastes even better the next day.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Beef Brisket: Brisket’s fat and connective tissue break down beautifully over long cooking, making each bite super tender.
- Olive Oil: For browning the beef and building flavor at the start. You can also use canola oil or vegetable oil.
- Onion & Garlic: These aromatics help form the savory base of your broth.
- Beef Broth: The backbone of your stew’s rich, meaty broth.
- Red Wine: Adds acidity and depth. You can totally swap extra beef broth if wine isn’t your thing.
- Tomato Paste: Brings a touch of sweetness and umami.
- Dried Thyme & Rosemary: Classic herbs that pair beautifully with beef.
- Carrots & Potatoes: These hearty veggies soak up flavor and give your stew a nutritional boost.
How to Make Brisket Beef Stew
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Brown the seasoned beef brisket in olive oil.
- Sauté the onion and garlic, then add tomato paste.
- Deglaze with red wine (or broth).
- Return beef to pot with broth, add herbs, cover, and simmer for 2 hours.
- Add carrots and potatoes, cook another 45–60 minutes.
- Remove bay leaves, adjust seasoning, and garnish with parsley.
Substitutions and Additions
- Use a different cut of beef: Chuck roast or stew meat works well if brisket isn’t available.
- Add more veggies: Try parsnips, celery, or mushrooms for extra texture and flavor.
- Thicken the broth: Stir in a cornstarch slurry near the end for a thicker stew.
How To Store
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat gently over low heat on the stove or microwave until warmed through.
- Freezing: Freeze in individual portions or a large container for up to 3 months.
Sandra’s Pro Tips
- Cut the brisket into even chunks to ensure even cooking.
- Don’t skip browning the meat—it adds deep flavor to the stew.
- If using wine, pick a dry red like Cabernet or Merlot.
- Let the stew sit for 10–15 minutes before serving to allow flavors to settle.
FAQs
Do you have questions about beef brisket stew? Here are the answers to the most commonly asked questions for this recipe.
Yes! This stew tastes even better the next day. Just reheat on the stove over low heat.
You can use additional beef broth or a splash of balsamic vinegar for depth.
Yes, it works beautifully! After browning the meat and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for about 8 hours or until the beef and vegetables are tender.
Other Delicious Stew Recipes You May Enjoy
Brisket Beef Stew
Equipment
- Large Dutch oven or heavy pot
- Cutting Board
- Chef’s knife
- wooden spoon
Ingredients
- 2 ½ pounds beef brisket trimmed and cut into 1 ½-inch chunks
- 2 Tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup red wine optional, can substitute additional beef broth
- 2 Tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots cut into chunks
- 1 ½ pounds baby potatoes halved
- Salt and black pepper to taste
- 2 Tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season brisket pieces with salt and pepper, then brown on all sides, working in batches if needed. Remove and set aside.
- Add onion and garlic to the pot, cooking until softened, about 3 minutes. Stir in tomato paste and cook 1 minute more.
- Pour in red wine (if using) to deglaze the pan, scraping up browned bits. Add beef broth, thyme, rosemary, and bay leaves. Return brisket to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
- Add carrots and potatoes, cover, and cook another 45–60 minutes, until vegetables and meat are tender.
- Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Brown the meat in batches to avoid overcrowding the pan.
- Deglaze the pan well for maximum flavor.
- Chop veggies into large chunks so they hold their shape.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
