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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
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Method

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

Method
 

  1. Preheat Oven:

    Heat oven to 350°F (175°C).

  2. Season Brisket:

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

  3. 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.

  4. Reserve Brisket:

    Move seared brisket to a plate and reserve.

  5. 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.

  6. Cook Tomato Paste:

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

  7. 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.

  8. 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.

  9. Add Stock and Herbs:

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

  10. Braise for 2 Hours:

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

  11. Add Potatoes:

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

  12. Finish Braising:

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

  13. Skim Fat:

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

  14. Garnish and Serve:

    Sprinkle with the remaining 1 tablespoon parsley and serve hot.