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Beef Brisket Stew

Beef Brisket Stew

Tender beef brisket simmered with hearty vegetables and rich broth creates a comforting stew perfect for cozy meals and special occasions.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course dinner, Main Course
Cuisine American
Servings 8 people
Calories 465 kcal

Equipment

  • 1 Dutch oven 5-6 quart heavy-duty
  • 1 stove medium-high heat
  • 1 oven preheated to 350°F
  • 1 plate for resting browned beef
  • 1 tongs to turn meat cubes
  • 1 metal spoon to skim excess fat

Ingredients
  

  • 3 to 4 pounds beef brisket point cut, trimmed and cut into 1½–2 inch cubes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups yellow onions cut into 1½ inch pieces (about 2 medium onions)
  • 2 cups carrots peeled and cut into 1½ inch pieces (about 16 ounces)
  • 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 bay leaves
  • 5 to 6 sprigs fresh thyme or 1 tablespoon leaves only
  • 3 tablespoons chopped fresh parsley divided (2 tablespoons for stew, 1 tablespoon for garnish)
  • 1½ pounds golden potatoes cut into 1½ inch pieces (about 5 large potatoes)
  • 1 cup water

Instructions
 

  • Preheat oven to 350°F.
  • Pat beef brisket cubes dry and season with salt and black pepper.
  • Heat olive oil in a large dutch oven over medium-high heat.
  • Brown the beef brisket cubes in 2 to 4 batches, turning to brown all sides, 5-6 minutes per batch. Avoid overcrowding.
  • Remove browned beef and set aside on a plate.
  • Add onions, carrots, and garlic to the pot; cook and brown for 3-4 minutes until softened and fragrant.
  • Stir in tomato paste and cook for 1 minute.
  • Return browned beef and juices to the pot; sprinkle with flour and toss to coat evenly. Cook until no dry flour remains.
  • Pour in red wine; cook for 1-2 minutes while stirring and scraping the browned bits from the pot bottom.
  • Add beef stock, bay leaf, thyme sprigs, and 2 tablespoons chopped parsley; stir to combine and remove flour lumps.
  • Bring stew to a boil, cover, and transfer the pot to the oven. Slow cook for 2 hours.
  • Remove pot from oven, uncover, add cubed potatoes and 1 cup water; stir well.
  • Cover again and cook in oven for 1 to 1½ hours, or until potatoes are fork tender.
  • Skim off excess fat from stew surface before serving; remove bay leaf and thyme sprigs.
  • Garnish with remaining tablespoon of chopped parsley and serve warm.

Notes

  • Cut ingredients uniformly for even cooking.
  • Browning beef enhances flavor and texture.
  • Do not overcrowd the pan when searing meat.
  • Deglaze pot well to incorporate browned bits.
  • Let stew rest to meld flavors before serving.
  • Add stock or water if stew is too thick.
  • Cook wine down to avoid harsh alcohol taste.