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Close up of Braised Brisket stew in a giant bowl mug with bread on the edge.
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4.89 from 9 votes

Braised Brisket Stew Recipe

This Braised Brisket Stew is warm, cozy, filled with tender meat, and a sauce full of hearty vegetables that have taken on its delicious flavor. A family heirloom, this brisket recipe has been perfected over a few generations.
*Please note that the majority of the prep time is inactive.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: best beef stew recipes, comfort food recipes for fall and winter
Servings: 4 to 6
Calories: 527kcal

Ingredients

  • 1 (2-pound) beef brisket
  • 2 tablespoons Worcestershire sauce
  • olive oil for the pan
  • cups peeled Pearl onions
  • 1 cup halved Peewee potatoes, washed and dried
  • 2 cups peeled and sliced carrots (approx. ¼-inch slices)
  • 2 teaspoons dry thyme
  • cup beef stock
  • ¾ cup red wine
  • 1 cup frozen peas, thawed
  • salt and freshly ground black pepper

Instructions

  • Set oven and prepare pan. Preheat the oven to 275°F, and lightly coat a large oven safe skillet (12-inch, cast iron is perfect) -- or a large Dutch oven, with olive oil.
  • Prepare the brisket and slow roast. There will likely be a layer of fat on one side of the brisket, or at least some fat. Leave it! Rub the entire brisket where there isn't fat with the Worcestershire sauce, coating it evenly, and then season both sides generously with salt and pepper. Place the brisket, fat side up in the oil coated pan, and cover it with a fitted lid or heavy-duty foil. Place the brisket in the preheated 275°F oven for about 5 to 6 hours.
  • Cool and remove fat. Remove the brisket from the oven, and place it on a large plate. (Leave the juices in the pan!) Let the brisket cool slightly, and then use the back of a knife or a spoon to gently scrape off the fat and discard it.
  • Slice. Place the meat on a cutting board and cut it into thin (about ½-inch) slices -- against the grain! It should be falling apart, but intact in parts. (This will be slightly different for everyone, depending on your pan, oven, lid, particular cut of brisket, etc.) Set aside.
    *You can do all of the above 1 day ahead of the below, if desired. If you do, after the meat cools to room temperature, cover the pan tightly and place it in the refrigerator overnight. 
  • Turn the oven up to 300°F.
  • Cook the vegetables. Place the pan with the brisket juices on the stove over medium-high heat.  If the juices are excessive, remove enough so that the bottom of the pan is just lightly coated. And save what you've removed for later! Add the onions and once they're beginning to brown, add the potatoes and carrots. Stirring often, cook the vegetables until they are all nicely browned, about 7 minutes. Then turn the heat down to low and continue to cook for about another 10 minutes, until the vegetables are somewhat tender. Mix the thyme into the vegetables, and move them to the sides of the pan
  • Add sliced brisket and roast again. Use a large, flat-bottomed spatula to return the sliced brisket to the center of the pan. Pour the stock, wine and the pan juices you set aside (if any) over the meat and vegetables and cover the pan. Place in the 300°F oven, and cook until the meat is extremely tender and the vegetables are soft, about 1 hour.
  • Add peas and season. Stir in the peas, season generously with salt and pepper to taste. (Here's How to season to Taste.)
  • Serve!

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 527kcal | Carbohydrates: 30g | Protein: 53g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 492mg | Potassium: 1597mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10998IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 7mg