Beef Brisket Stew Recipe

Specials

1. 1

   Prepare the brisket: trim excess fat and cut into 1.5–2 inch cubes (about 1500 g). Pat dry with paper towels.

2. 2

   In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Work in batches to brown the brisket on all sides, about 4–6 minutes per batch. Transfer browned meat to a plate and set aside.

3. 3

   In the same pot, add the onions, carrots, and celery. Sauté until the vegetables are softened and lightly caramelized, about 8–10 minutes. Add the garlic and cook for 1 minute more.

4. 4

   Stir in tomato paste, smoked paprika, dried oregano, and thyme. Cook for 2 minutes until fragrant and well combined with the vegetables.

5. 5

   If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Simmer 2–3 minutes to reduce slightly.

6. 6

   Return the browned brisket to the pot. Add beef stock, crushed tomatoes, bay leaves, and Worcestershire sauce. Bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer for about 90 minutes, or until the brisket is tender and the flavors meld.

8. 8

   Add the potatoes and mushrooms to the stew. Simmer uncovered for 30–40 minutes, until the potatoes are tender and the stew thickens. Check seasoning and adjust with salt and pepper to taste.

9. 9

   If the stew is too thick, thin with a little water or broth. Remove bay leaves. Taste and adjust any final seasonings.

10. 10

    Ladle the brisket stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or over mashed potatoes.