Beef brisket stew that’s melt-in-your-mouth tender, slow-cooked in a delicious earthy broth with root veggies for deep, rich flavor—family-friendly, easy to meal prep, and perfect for cozy weeknight dinners or holiday meals. And the leftovers? They only get better.
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✋🏼E aí, pessoal! Hey there, friends! Let’s talk about beef brisket stew that actually delivers—fall-apart tender, deeply flavorful, and packed with next-level leftovers!
If you’ve ever made a beef stew and ended up with tough, chewy meat or a broth that’s just… meh, I get it. A good brisket stew should be rich, deeply flavorful, and spoon-tender, but so many recipes either take forever or just don’t deliver.
This one? Foolproof.
I started making this slow cooker beef brisket stew after having kids because I needed something hands-off—a meal I could throw in the slow cooker before work or in the oven while juggling little ones and still have a hearty dinner plus leftovers that are even better the next day! The earthy, slow-simmered broth is packed with deep, savory flavor thanks to root veggies, aromatics, and just the right balance of seasonings.
And the best part? It’s naturally gluten-free, budget-friendly, and endlessly adaptable. This isn’t just another beef stew recipe—it’s another one of our easy weeknight dinner recipes you’ll keep making. Let’s get cooking.
😍Why You'll Love this Brisket Stew
- Hands-Off Cooking– Let the slow cooker, oven, or Instant Pot do the work.
- Melt-in-Your-Mouth Brisket – Fall-apart tender, never tough.
- Next-Level Leftovers – Tacos, brisket sandwiches, pasta—one meal, endless options.
- Not Your Average Stew – Classic comfort, but better. Go smoky with chipotle, rich with red wine, or umami-packed with soy and ginger—customize it your way.
- Big Flavor, Small Budget – Feeds a crowd without breaking the bank.
🍲Ingredients Notes
The full ingredient list and exact measurements are in the recipe card below, but here’s what you need to know about some key ingredients and how they make this beef brisket stew rich, hearty, and foolproof:
- Beef Brisket: Brisket has just the right amount of marbling to become fall-apart tender when slow-cooked. Plan on ½ pound per person to ensure a hearty portion. Look for even marbling—small, white streaks of fat woven throughout the meat. This marbling melts as it cooks, creating that juicy, melt-in-your-mouth texture.
- Root Vegetables (Carrots & Baby Potatoes) – These add earthy sweetness and depth to the broth. I keep the baby potatoes whole so they hold their shape and soak up all the flavor, while cutting the carrots into large chunks helps them stay tender but firm.
- Brown Mushrooms– These intensify the umami richness of the stew, making the broth deeper and more robust.
- Fresh Onion & Garlic – Thinly sliced onions melt into the broth, adding natural sweetness, while minced garlic brings warmth and depth, making every bite comforting.
- Avocado or Vegetable Oil – For searing the brisket only. It’s important to use an oil with a high smoke point since we'll be searing the brisket first to help it retain its juices and form a flavorful crust. We wont be adding any oil to the recipe, this step gives the brisket a richer, more satisfying flavor.
- Mushroom Bouillon Cubes & Water – I prefer to add mushroom bouillon cubes over beef or veggie flavors. Mushrooms will add that earthy, savory flavor that deepens the broth.
- Soy Sauce or Worcestershire (Gluten-Free) – I add a splash of gluten-free soy sauce or Worcestershire for a hint of saltiness and additional umami that brings out the beef’s natural flavor without overpowering it.
- Red Wine (optional) – Deepens the richness of the broth with subtle acidity and bold flavor. The alcohol cooks out, leaving only depth and complexity. You can skip it and still have an amazing stew.
- Herbs & Spices – A blend of fresh thyme, dried thyme, dried rosemary, and smoked paprika adds layered, aromatic depth. The fresh thyme infuses gently, while dried herbs bring a stronger, more concentrated flavor. Smoked paprika enhances the warmth and gives the stew a rich, inviting color.
- Kosher Salt– I rub salt onto the beef brisket before searing to season it from the start. With mushroom bouillon and soy sauce adding extra seasoning, there’s no need for additional salt in the broth—it’ll be perfectly balanced.
Full quantities can be found in the recipe card below.
⚠️Celiac (Gluten) Alert: Be sure to check that both the mushroom bouillon and soy sauce are certified gluten-free, as some brands may contain gluten. For those with celiac disease, cross-contamination is a risk, so look for products labeled gluten-free to ensure safety.
🔁Substitutions & Dietary Swaps
- Brisket Swap – Use chuck roast for a similar texture and rich flavor.
- Mushroom Bouillon Swap – Replace with beef bouillon or broth if preferred.
- Soy Free Option – For a soy-free option, use coconut aminos.
- Dairy-Free – This stew is naturally dairy-free—no swaps needed!
- Gluten-Free – The stew is naturally gluten-free, but double-check your ingredients:
- Soy Sauce – Use certified gluten-free soy sauce (I recommend Kikkoman Gluten-Free).
- Bouillon – I use Go Bio but choose a brand that is certified gluten-free, like Public Goods, Go Bio, or Campbell.
👩🏽🍳Step-By-Step Instructions & Tips
Step 1: Prepare the Brisket
Pat the beef brisket dry with paper towels—this helps with better browning when searing. Generously rub salt over all sides to season the meat and enhance its natural flavors.
Step 2: Prepare the Base
Turn your slow cooker to low (or a large Dutch oven or deep roasting pan if using the oven). Pour 4-5 cups of water, enough liquid to partially submerg the brisket (about halfway covered). Too much water dilutes flavor, so adjust accordingly. Stir in mushroom bouillon cubes until dissolved, then add fresh thyme sprigs.
💡 Water Level Matters: The amount of water depends on brisket size and slow cooker capacity. Aim for a level where the brisket is sitting in the broth but not fully covered.
Step 3: Sear the Brisket
Heat 1-2 tablespoon of avocado oil in a cast iron skillet over medium-high heat. Once hot, sear the brisket for 2-3 minutes per side until a deep golden crust forms. This locks in juices and builds flavor. The crust will melt into the broth, making the stew richer.
🔥 Smoke Tip: Sear the brisket on a barbecue grill instead of indoors. This keeps smoke outside and adds a hint of smoky barbecue flavor.
Step 4: Cook the Onions
In the same skillet (no extra oil needed), cook sliced onions for 2-3 minutes, stirring occasionally, until softened and translucent. Pour in red wine to deglaze, scraping up the browned bits at the bottom of the pot (these add major flavor). Set aside.
💡 Flavor Boost: The wine adds richness and depth, but you can skip it and still get great results
Step 5: Rub Brisket With Spices
Rub minced garlic over the seared brisket, then coat with smoked paprika and dried thyme for extra warmth and depth.
Step 6: Assemble the Brisket Stew
Place the brisket fat-side up in the slow cooker so it sits in the broth. Add the remaining spices, onion-wine mixture, baby potatoes, carrots, and mushrooms, distributing them evenly.
Oven Method: Preheat oven to 325°F (160°C). Cover tightly with a lid or foil and bake for 3.5–4.5 hours, basting every hour.
💡 Fat-Side Up? Yes, fat side up! This allows the fat to slowly melt, basting the brisket as it cooks.
Step 7: Slow Cook
Cover and stew meat on low for 6-8 hours (or high for 3-4 hours). Every couple of hours, ladle broth over the brisket to keep it moist.
💡 Know When It’s Done: Test for doneness by gently pulling a piece with a fork. If it shreds easily with little resistance, it’s ready! If not, let it cook a bit longer for that perfect texture.
Step 8: Pull the Brisket Apart
When the beef brisket is tender and easily pulls apart with a fork, it’s ready to serve. Carefully remove it from the slow cooker and place it on a cutting board. Then shred or cut it into small pieces and place it back into the stew.
💡 Thicker Beef Broth? If you prefer a thicker consistency, you can mix 1 tablespoon cornstarch with a bit of broth and stir it in at the end.
Step 9: Serve & Enjoy!
Spoon your hearty beef brisket stew into bowls, making sure to get brisket, potatoes, carrots, and lots of beef broth in each serving. Ladle the rich broth over the top for a hearty, comforting meal.
🍽 Got leftovers? This makes an amazing brisket sandwich!
💡Quick Tips for the Best Beef Brisket Stew
- Sear for maximum flavor – A deep crust on the brisket adds richness to the broth.
- Water level matters – Keep the beef brisket partially submerged, not fully covered.
- Gluten-free safety check – Use certified gluten-free soy sauce and bouillon.
- Know when it’s done – Brisket should shred easily with a fork—if not, cook longer.
- Fat-side up – This self-bastes the meat as it cooks for extra tenderness.
- For thicker broth – Stir in a cornstarch slurry at the end for a richer texture.
🥡How to Store & Freeze
- Fridge:
- Store your beef brisket stew in an air-tight container for up to 4 days—the flavors deepen overnight!
- For tender meat, keep the brisket whole and shred just before reheating.
- Freezing:
- Cool completely, then store in freezer-safe containers or bags for up to 3 months.
- Portion your beef brisket stew before freezing for easy meal prep.
- How to Reheat:
- Stovetop (Best Method): Warm over medium-low heat, stirring occasionally.
- Microwave: Heat in 1-minute bursts, stirring in between.
- From Frozen: Thaw in the fridge overnight, then reheat as above.
🍽️ Leftover Meal Ideas
More than just beef stew! Use your leftover beef brisket stew to make:
- Brisket Sandwiches – Toasted bread, melted cheese, and a pile of shredded brisket.
- Loaded Baked Potatoes – Spoon stew over baked potatoes for a filling meal.
- Tacos – Warm tortillas, brisket, salsa, and avocado.
- Brisket Pasta – Toss with pasta and broth for a quick, hearty ragu.
- Rice Bowls – Serve over rice with roasted veggies.
🍷 What to Serve with Beef Brisket Stew
Looking to complete this comforting dish? I suggest our spinach arugula salad or sweet gluten-free Hawaiian rolls!
❔Recipe FAQ
Yes! You can cook the stew in a large pot or large Dutch oven in the oven. After searing the brisket and preparing the base, cover the pot and cook at 300°F (150°C) for 3-4 hours, or until the meat is tender.
Searing isn’t mandatory, but it adds flavor by creating brown bits on the brisket. These add depth to the savory broth and help lock in the juices, enhancing the stew’s richness. We recommend not skipping this step!
If your kids aren’t big on certain vegetables, try mashing the root vegetables slightly before serving to blend everything together. The softened texture often makes it easier for kids to enjoy every bite.
🥣More Easy Stew Recipes
👋🏼 Até logo, amigos! Hope you love this beef brisket stew recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Tender Beef Brisket Stew
Ingredients
- 5 lbs beef brisket
- 1 tablespoon avocado oil
- 2 cups baby potatoes
- 4 large carrots peeled and cut into thirds
- 2 cups brown mushrooms, quartered
- 1 onion sliced
- 4 garlic cloves minced
- 3-5 cups water
- 2 mushroom bouillon cubes or vegetable broth
- 1 cup red wine
- 1 bunch fresh thyme sprigs tied together
- 2 tablespoon gluten-free soy sauce
- 1 tablespoon smoked paprika
- ½ tablespoon dried thyme
- ½ tablespoon dried rosemary
Instructions
- Prep the Brisket: Pat the brisket dry with paper towels, then rub salt generously over all sides.
- Sear the Brisket: Heat a cast iron skillet (or large pan) over medium-high heat and add the avocado oil. When the oil is hot, sear the brisket on each side for about 2-3 minutes, until a deep golden crust forms. Set the brisket aside.1 tablespoon avocado oil, 5 lbs beef brisket
- Sweat the Onions and Deglaze: In the same skillet, add the sliced onions and cook for 2-3 minutes until translucent. Pour in the red wine to deglaze, scraping up any brown bits, then set the onions and wine mixture aside.1 onion, 1 cup red wine
- Prepare the Base: Pour 3-5 cups of water into the slow cooker, enough to partially cover the brisket. Add the mushroom bouillon cubes and stir until dissolved. Then, place in the fresh thyme.Oven: Follow the same steps, but place the ingredients into a covered Dutch oven or a deep roasting pan.3-5 cups water, 2 mushroom bouillon cubes, 1 bunch fresh thyme sprigs
- Season the Brisket: Rub the minced garlic over the seared brisket, followed by the smoked paprika and dried thyme
- Assemble the Stew: place the brisket fat-side up in the slow cooker or roasting pan. Add the remaining spices, onion-wine mixture, baby potatoes, carrots, mushrooms, and dried rosemary.4 garlic cloves, 2 cups baby potatoes, 4 large carrots, 2 cups brown mushrooms,, 2 tablespoon gluten-free soy sauce, 1 tablespoon smoked paprika, ½ tablespoon dried thyme, ½ tablespoon dried rosemary
- Slow Cook: Cover and cook on low for 6-8 hours. Every 1-2 hours, ladle some broth over the brisket to keep it moist.Oven Method: Preheat to 325°F (160°C). Cover the Dutch oven or roasting pan tightly with a lid or foil and bake for 3.5–4.5 hours, basting every hour.
- Shred & Serve: When the brisket is fork-tender, remove it, shred or slice, and return to the broth. Serve with vegetables and ladle broth over each portion.
Notes
🔥 Quick Tips for the Best Brisket Stew
- Sear for flavor – A deep crust on the brisket enhances the broth.
- Water level matters – Keep the brisket partially submerged (about halfway covered).
- Know when it’s done – Brisket should shred easily with a fork—if not, cook longer.
- Gluten-free check – Use certified gluten-free soy sauce & bouillon to avoid hidden gluten.
- For thicker broth – Stir in a cornstarch slurry at the end.
- Fridge: Store in an airtight container for up to 4 days. Brisket flavors deepen overnight!
- Freezer: Cool completely, then store in freezer-safe containers or bags for up to 3 months. Freeze in individual portions for easy meals.
- Reheating: Heat over medium-low, stirring occasionally. Or, warm in 1-minute bursts in the microwave, stirring in between.
Patricia Granek says
This has been one of my favorte recipes to developed and create for all of you. As a buys mom this is a staple dish in our home and super easy to keep gluten-free. Its a great hands-off dish perfect for cooking on sundays for easy dinners all week long. Loaded with flavor and just so comforting!
I would love to hear your thoughts on this recipe if you make it! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun.