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Brisket Stew

A comforting and flavorful stew made with tender beef brisket and hearty vegetables.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds beef brisket cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups carrots sliced
  • 2 cups potatoes diced
  • 1 cup celery diced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Start by cutting the brisket into 1-inch cubes.
  2. In a large Dutch oven, heat the olive oil over medium-high heat.
  3. Sear the brisket cubes in batches until browned on all sides.
  4. Remove the brisket and set it aside.
  5. In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
  6. Stir in the minced garlic and cook for an additional minute.
  7. Pour in a splash of beef broth to deglaze the pot.
  8. Add the browned brisket back into the pot along with the remaining beef broth, carrots, potatoes, celery, tomato paste, thyme, rosemary, salt, and pepper.
  9. Mix well to combine everything.
  10. Bring the mixture to a boil, then reduce the heat to low.
  11. Cover the pot and let it simmer for 2.5 to 3 hours, or until the brisket is tender.
  12. Once cooked, taste and adjust the seasoning if necessary.
  13. Serve the stew warm.

Notes

This stew makes great leftovers and is perfect for meal prep.