Braised Brisket Stew with carrots, celery, potatoes, and herbs will leave you warm on a cold winter’s day. Simple to make this delicious beef stew recipe in either a Dutch oven or slow cooker.
This classic beef stew is the ultimate cold weather comfort food. Tender beef that slow cooks in beef broth that are infused with incredible flavor as it slow cooks.
Staub or Le Creuset Dutch ovens are definitely an investment, but in my opinion, well worth every penny! These French made enamel coated cast iron pots are heavy duty, ready to cook anything you throw at them and quality crafted.
I have a grenadine color Staub rooster Dutch oven- it sits pretty on my kitchen stove at all times! While I prefer cooking this beef stew recipe in a Dutch oven, there’s also directions for using a slow cooker!
Why this recipe works
- Made with simple ingredients– readily available in your local grocery store.
- Simple to follow directions.
- An inexpensive meal – a great way to feed your family or a crowd.
- Extra tender meat – the stew beef slow cooks in the gravy and becomes super tender!
What you’ll need
- Brisket or Chuck Roast – Cut into 2-inch pieces.
- Red Wine – Use a dry red wine, anything you would drink will work.
- Better than Bouillon – This is my go-to ingredient to make a broth. Add it to warm water and stir to dissolve. (Though you can certainly use store-bought broth if you have it on hand!)
- Flour – Used to thicken this stew.
- Onions and Celery – Add a nice touch of flavor to this beef stew recipe.
- Carrots, Parsnips and Potatoes – The perfect addition to this stew.
This brisket beef stew is just as good as Boeuf bourguignon. Be sure and serve it with homemade sourdough bread.
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Braised Brisket Stew
Ingredients
Brisket Beef Stew
- 3-4 pounds Beef brisket or Chuck roast (cut into 2-inch cubes)
- 2 tablespoons extra virgin olive oil
- salt and ground black pepper to taste
- 2 medium onions sliced
- 3 celery stalks (cut into ½ to 1-inch slices)
- 2-3 cloves garlic minced
- 4-5 large carrots (peeled and cut into 2-inch pieces)
- 2 parsnips (peeled and cut into 2-inch pieces)
- 1 pound yellow potatoes (cut into 1 to 1 ½-inch pieces)
- ⅔ cup all-purpose flour
- 3 ½ cups hot water
- 2 tablespoons Better than Bouillon beef base
- 1 tablespoon tomato paste
- 1 cup dry red wine (such as Merlot, Pinot Noir, or Cabernet Sauvignon)
- 1-2 tablespoons stone ground mustard (prepared mustard)
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 3-4 fresh thyme sprigs for garnish
Instructions
- Dutch oven directions:
- Cut the brisket into 2-inch cubes. Pat dry with paper towels. If you do not dry the meat, it will not brown properly. Heat the olive oil in a Dutch oven over medium to high heat. Cook in batches, so you do not overcrowd the meat, until all the meat is browned. Use a pair of tongs to turn the meat. As it browns, remove from the pot and place on a large plate. Season generously with salt and black pepper.
- Add the onions, garlic, celery, parsnips, carrots and potatoes to the pot and stir with a wooden spoon. Let them cook for about 5 minutes, stirring occasionally. Sprinkle with flour and let the flour cook for a few minutes. Return the meat, along with the juices back to the pot. De-glaze the pot with red wine, rubbing the wooden spoon on the bottom of the pan. Pour in the hot water. Add the beef base, mustard, tomato paste, seasonings and gently stir to combine.
- Place in a preheated 350 degree F oven for about 3 hours, or until the meat is tender and the potatoes are cooked. Serve with a crusty French bread.
- Slow cooker directions:
- Cut the brisket into 2-inch cubes. Pat dry with paper towels. If you do not dry the meat, it will not brown properly. Heat the olive oil in a Dutch oven over medium to high heat. Cook in batches, so you do not overcrowd the meat, until all the meat is browned. Use a pair of tongs to turn the meat. As it browns, remove from the pot and place on a large plate. Season generously with salt and black pepper.
- Place the browned meat in the slow cooker. De-glaze the pan with the red wine, using a wooden spoon to scrape up any browned on bits. Scrape everything into the slow cooker.
- Sprinkle the meat with the flour. Add the onions, garlic, celery, parsnips, carrots and potatoes. Add the water, beef base, mustard, tomato paste and seasonings to the pot.
- Cook on high for 3-4 hours or on low for 6-7 hours. Or, until the meat is tender and the potatoes are cooked. Serve with a crusty French bread.
Nutrition
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Boo says
Well, I overcooked this in my oven (only really needed 2 hours) but rescued it just in time but it was still delicious and was devoured by the family who aren’t too trusting of my stews. I forgot to pay dry the brisket pieces and left out the parsnip and celery as I didn’t have any. I added 2 heaped tablespoons of beef stock powder instead of the exact amount. Despite my mistakes I could not believe how the flavour popped! Used cornflour as I eat GF. What a winner, this will be my go-to stew from now on! Thanks so much for posting!
Colette Boring says
Tried your recipe a few weeks ago….the best I’ve ever made. Hubby was very satisfied with this meal as well. I like adding the flour after browning the meat.
Jessica Robinson says
Thanks so much Colette!! So nice to hear you all enjoyed it.
Melody says
It is a cold windy and rainy day here in the north and your recipe looks like it would just hit the spot. I do not have a favorite beef stew recipe and yours looked pretty good so… The only thing I did different, was to leave out the flour. I always take a few tablespoons of cornstarch and shake it up with a little bit of water and add it to the pot just before it’s done. It thickens up nicely without having the need to brown flour. Plus, there’s no nasty burning of flour which typically happens when I flour meat. I was a bit confused about the comments about the Insta pot since I saw nothing on this blog that even mentioned using it. I have an Insta pot and I love it for a lot of things, but stews should be low and slow to get that ultimate flavor. I really like doing this in the oven. In the past I did it in a slow cooker which is not my favorite method of cooking. Thank you so much for this recipe it’s phenomenal. And my husband will love it just because it has mustard in it.
Jessica Robinson says
We love using cornstarch as well. Glad to hear you enjoyed the recipe!
Gary says
Can you use chicken
Jessica Robinson says
You’re welcome to use chicken if you prefer. You would use chicken broth/bouillon instead and not cook the chicken as long, or it will be dry.
Karyne says
Why do you sprinkle the meat with flour?
Jessica Robinson says
Karyne,
This helps cook the flour a bit and makes the stew thicken a bit.
Debbie M McCarrick says
So in the crockpot now, but when I do the math on ingredients on My Fitness Pal it is registering as 659 calories per serving for 8 servings. I was more excited when I thought it was 466.
Jessica Robinson says
Debbie,
Glad to hear you are liking this beef stew recipe. Ingredients are calculated in the recipe plugin and are based off the ingredients used. I’m not sure how your fitness app calculated the recipe. Again, I would recommend everything in moderation.
Bob says
Is this really 999 calories PER SERVING????
Jessica Robinson says
Hi Bob,
I had to adjust the servings. The recipe card wasn’t reading it correctly. Servings have been adjusted. Again, it’s all in how much you eat. Thanks for writing!
Blair says
Hi – do you cover the dutch oven when you put it in the oven?
Jessica Robinson says
Hi Blair,
Yes, you put the cover on your Dutch oven!
Rhonda says
Is it just me or are the potatoes missing out of the first part of the instructions for cooking in a dutch oven. Also is the ground mustard a little high 3 tablespoons?
Jessica Robinson says
Rhonda,
It’s prepared mustard (stoneground mustard) and you can add it to taste.
You’ll add the potatoes with the carrots and parsnips. Thanks for stopping by!
Loreto Nardelli says
Hi Jessic, I also haven’t bought into the instant pot craz as I l;ike rustic traditional cooking. Le creuset pots are amazing especially for this type of comfort food. I am lucky enough to say that I have experienced farm cooking as we had a friend who had a farm and we would frequent there on Sundays where we would feast on the freshest, richest most incredible tasting food ever, especially that fresh farm cream, yum. You stew looks amazing. I love that the pieces are larger and more rustic. I think the flavor is more intense that way, in my humble personal opinion. Love the colors and I can almost smell that comfort coming from your bowl, delicious.
Well Done!
Cheers!!
Loreto@sugarlovespices
Veena Azmanov says
I am getting very impatient to buy an instant pot!! Especially because of all the wonderful recipes that keep poping in my newsfeed. The cooking time is so incredibly short. Wow.
Natalie says
Looks so good and comforting! Can’t wait to try it!
Lisa Bryan says
I’m such a fan of brisket and can imagine it gets even more tender in this stew!
Ginny McMeans says
Nothing is better than a great stew. Love that there are parsnips in this one too. Great spices.
Juli Meyers says
Wahoooo! I’m not the only who can’t get excited about the instant cookers and adds lots of coarse ground mustard to her stew. It looks delicious.