Braised Brisket Stew

Beef stew with carrots, potatoes, celery in small white bowl, spoon on right.

Braised Brisket Stew with carrots, celery, potatoes, and herbs will leave you warm on a cold winter's day.

Course dinner, Lunch, Main Course

Cuisine American, Southern

Prep Time 20

Cook Time 3

Total Time 3 20

Servings people

Calories 466kcal

Author Jessica Robinson

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.

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