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Top-down look at beef brisket stew with carrots, potatoes, and onions in red wine gravy.

Beef Brisket Stew

Tender beef brisket and vegetables in a rich red wine gravy, slow-cooked until fork-tender.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 470 kcal

Ingredients
  

  • 3 to 4 lbs beef brisket point cut, hard fat trimmed, cut into 1 1/2 to 2 inch cubes, patted dry
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 2 cups yellow onions cut into 1 1/2 inch pieces, about 2 medium
  • 2 cups carrots peeled and cut into 1 1/2 inch pieces, about 16 oz package
  • 1 tbsp minced garlic
  • 2 tbsp tomato paste
  • 1/2 cup all-purpose flour 60g
  • 1 cup dry red wine Pinot Noir
  • 4 cups beef stock
  • 1 large dried bay leaf or 2 small
  • 5 to 6 sprigs fresh thyme or 1 tbsp leaves only
  • 3 tbsp chopped fresh parsley divided: 2 tbsp for stew, 1 tbsp for garnish
  • 1 1/2 lbs golden potatoes cut into 1 1/2 inch pieces, about 5 large
  • 1 cup water

Instructions
 

  • Preheat Oven:

    Heat oven to 350°F (175°C).

  • Season Brisket:

    Dry brisket cubes thoroughly using paper towels. Season with salt and pepper, mixing well to coat uniformly.

  • Sear Brisket:

    In a large (5-6 quart) heavy Dutch oven or stock pot over medium-high heat, warm olive oil. When hot, sear brisket cubes in 2-3 batches, flipping with tongs, for roughly 5-6 minutes each batch. Avoid overcrowding the pot.

  • Reserve Brisket:

    Move seared brisket to a plate and reserve.

  • Sauté Vegetables:

    Put onions, carrots, and garlic into the pot. Sauté and brown for 3-4 minutes until vegetables begin to soften and garlic becomes aromatic.

  • Cook Tomato Paste:

    Mix in tomato paste, stir thoroughly, and cook for 1 minute.

  • Return Brisket:

    Return seared brisket and any accumulated juices to the pot. Dust with flour and toss to coat meat and vegetables. Cook until no raw flour remains visible.

  • Deglaze with Wine:

    Pour in red wine, stirring and scraping up browned residues from the pot's bottom and sides (deglaze). Cook for 1-2 minutes.

  • Add Stock and Herbs:

    Add beef stock, bay leaf, thyme sprigs, and 2 tablespoons parsley. Stir well to combine, breaking up any flour clumps.

  • Braise for 2 Hours:

    Bring to a boil, cover pot with lid, and place in the preheated oven. Cook for 2 hours.

  • Add Potatoes:

    After 2 hours, take pot out of oven, carefully remove lid. Add potato cubes and 1 cup water, stirring to mix evenly.

  • Finish Braising:

    Replace lid and continue cooking in the oven for another 1 to 1 1/2 hours until potatoes are fork-tender.

  • Skim Fat:

    Just before serving, use a large metal spoon to skim off excess fat from the surface. Discard bay leaf and thyme sprigs.

  • Garnish and Serve:

    Sprinkle with the remaining 1 tablespoon parsley and serve hot.
Keyword beef brisket stew, beef stew