Beef Brisket Stew
A hearty and comforting beef stew with tender brisket, rich flavors, and aromatic herbs, perfect for family gatherings and chilly nights.
Ingredients
Main Ingredients
- 3-4 pounds Beef Brisket Choose well-marbled for tenderness.
- 1 large Onion, diced Adds sweetness when caramelized.
- 3-4 cloves Garlic, minced Enhances the flavor of the stew.
- 2-3 pieces Carrots, sliced Adds sweetness and color.
- 2 stalks Celery, chopped
- 2 medium Potatoes, cubed Yukon gold or russet work well.
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 cup Red wine Merlot or Cabernet Sauvignon recommended.
- 2 tablespoons Worcestershire sauce
- 2 leaves Bay leaves
- 1 tablespoon Fresh thyme Or 1 teaspoon dried.
- Olive oil For sautéing.
- Salt and pepper To taste.
Instructions
Preparation
- Dice the onion, mince the garlic, and chop the vegetables. Gather all your ingredients.
Cooking
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Drizzle olive oil and season the brisket with salt and pepper.
- Sear the brisket on all sides until beautifully brown.
- Add the diced onion and sauté until translucent, then stir in the minced garlic and cook for one more minute.
- Add the carrots, celery, and potatoes, allowing them to soften slightly.
- Pour in the red wine and scrape up any flavorful bits from the bottom of the pot. Let the wine reduce for 3-5 minutes.
- Stir in the tomato paste, Worcestershire sauce, beef broth, bay leaves, and thyme. Place the brisket back into the pot and ensure the liquid covers it.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 2-3 hours until the brisket is tender.
- Taste and adjust seasoning if necessary. Discard the bay leaves before serving.
- Ladle the stew into bowls and enjoy.
Notes
This recipe is forgiving; feel free to swap vegetables based on your preferences. Cooking at low temperature helps achieve tender brisket.