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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Dave says
Tasted great, but I needed an 8quart Dutch oven instead of a 6, to fit everything. I also cut the meat smaller pieces too to help make them more mouth friendly.
Jessica Robinson says
Dave,
I didn’t recommend any particular size of Dutch oven. The most common size is 6-7 quarts. You’re welcome to cut meat into whatever size you prefer.
Carol Rounds says
I made it as directed and my son could not stop saying how good it was.
Jessica Robinson says
Carol,
That is so good to hear!! I’m glad everyone really enjoyed this stew!