Tender Beef Brisket Stew-Slow Cooked & Gluten-Free

Beef brisket stew, slow-cooked to tender perfection in a rich, earthy broth with root veggies and bold, comforting flavors—a naturally gluten-free, cozy family favorite that's perfect for the holidays or weeknight dinners.

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✋🏼E aí, pessoal! Hey there, friends!

Today, I’m sharing a recipe close to my heart—my take on beef brisket stew, slow-cooked until it’s melt-in-your-mouth tender in a rich, savory broth filled with garlic, herbs, and earthy root vegetables. This is the ultimate cold weather comfort food—a comforting dish that warms you from the inside out.

Got leftovers? make our leftover brisket sandwich!

When I was little, I remember eating what I liked to call “string meat”—this unbelievably tender, juicy dish that I could never quite name. Growing up in Brazil with immigrant parents, I didn’t know the Portuguese name for it, and they didn’t quite understand my description. Years later, when I was deep in the 'busy mom with little kids, trying to balance a demanding job' era of my life, I discovered it again by chance! Desperate to handle the after-work/school meltdowns, I began experimenting with slow cooker meals. That’s when I stumbled upon beef brisket, my beloved “string meat” from childhood!

Since then, this recipe has been many years in the making, starting as a hands-off family meal, much like our Brazilian beans and rice, and evolving into a foolproof, flavorful, holiday-worthy dish. And I am excited to finally share this recipe with you and hopefully help navigate the 'what's for dinner struggle!

Oh, and if you want a fresh balance with a zesty, bright contrast, we love adding a side of my Brazilian vinaigrette, our famous fresh salsa! And if you have leftovers, make our loaded potato bowls or leftover beef brisket sandwiches!

🍲Ingredients & Flavors

Our beef brisket stew combines tender meat with root vegetables for the ultimate cold-weather comfort food. These ingredients make a savory broth that's cozy and satisfying on chilly days. Here is what you will need:

• Beef Brisket: Brisket becomes wonderfully tender and flavorful when slow-cooked. When selecting your briskey, 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.
• 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.
• Fresh Onion: Onion brings a subtle sweetness that balances the richness of the beef. I like to slice it thin so it melts into the broth and adds flavor to every bite.
• Fresh Garlic: Minced garlic is essential for warmth and depth in our stew. It complements the beef and adds a comforting aroma.
• Baby Potatoes: I prefer to use baby potatoes, leaving them whole, because they hold their shape well and absorb all the wonderful flavors of the broth.
• Diced Carrots: Carrots will add a natural sweetness and color to the stew. I keep them in large chunks so they retain their texture during the cooking process.
• Brown Mushrooms: Add brown mushrooms to the stew to intensify that earthy, umami flavor.
• 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): I add red wine to enhance the beef’s richness and provide a subtle acidity that balances the flavors. Don’t worry—the alcohol will cook out during the slow-cooking process, leaving only the depth of flavor. If you prefer not to use wine, you can skip this step and still enjoy a delicious stew.
• Fresh Thyme: Fresh thyme adds a fragrant, herbal note to the broth. I prefer using whole sprigs tied together so the flavor infuses gently without overpowering the stew.
• Smoked Paprika: Smoked paprika adds a mild smokiness that pairs perfectly with the brisket, giving the stew a warm, inviting color.
• Dried Thyme: I use dried thyme alongside fresh thyme for a deeper, more concentrated herbal flavor.
• Dried Rosemary: Dried rosemary adds robustness to the fresh rosemary’s aroma, creating a fuller, more comforting stew.
• Salt: I rub salt onto the brisket before searing to season the meat and enhance its flavor. Since we’re using mushroom bouillon and soy sauce, there’s no need to add any extra salt to the cooker—the stew will still be perfectly seasoned.

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.

Step 3: Sear the Brisket

Meanwhile, in a cast iron skillet, heat 1-2 tablespoons of avocado oil over medium-high heat. Once the oil is hot, add the brisket and sear each side for about 2-3 minutes until a deep golden crust forms. When done, set the brisket aside.

Chef Tip: If you can, try searing the brisket in a cast iron skillet on your barbecue grill instead of indoors. This keeps the smoke outside and saves you from the dreaded smoke alarm going off! It also gives a hint of that smoky barbecue flavor 🤤

Step 4: Cook the Onions

In the same skillet, add the sliced onions (no need to add extra oil). Cook for 2-3 minutes, stirring occasionally, until they become soft and translucent. This process, known as “sweating,” brings out the onion’s natural sweetness and adds a rich flavor base for the stew. Once the onions are softened, pour in the red wine to deglaze the pan, scraping up any brown bits on the bottom of the pan (these “brown bits” add incredible depth to the stew). Set the onions and wine mixture aside.

Step 5: Rub Brisket With Spices

Rub the minced garlic over the seared brisket, followed by the smoked paprika and dried thyme. This extra layer of seasoning gives the meat a warm, spiced flavor that complements the slow-cooking process.

Step 6: Assemble the Stew

Place the seasoned brisket, fat side up, in the slow cooker so it sits partially in the liquid. Then add the reaming spices, onion and wine mixture, followed by the baby potatoes, carrot chunks, and mushrooms. Distributing the vegetables evenly around the brisket allows them to cook through and absorb all the savory flavors of the broth.

Step 7: Slow Cook

Cover the slow cooker and cook on low for 6-8 hours (or high for 3-4 hours). Every 1-2 hours, carefully lift the lid and use a spoon to ladle some of the broth over the brisket to keep it moist. Avoid opening the lid too often, as this can let out heat and extend the cooking time.

Step 8: Pull the Brisket Apart

When the brisket is tender and easily pulls apart with a fork, it’s ready to serve. Carefully remove it from the slow cooker and place on a cutting board. Then shred it or cut it into small pieces and place it back into the stew.

Step 9: Serve

Serve the brisket with the potatoes, carrots, and onions, and ladle some of the flavorful broth over everything for a comforting, hearty meal. Got leftovers? Make our easy brisket sandwich!

💡Recipe Tips

• Get a Good Sear on the Brisket: Searing the brisket before it goes in the slow cooker adds a layer of rich flavor and helps the meat hold its juices. You’re looking for a deep golden-brown crust on each side—this crust will melt into the broth, making the stew even more delicious.
• Water Level Matters: The amount of water you add depends on the size of your brisket and slow cooker. You want the brisket to be partially submerged, so aim for around 4-5 cups of water. Adding too much will dilute the flavors, so adjust as needed to keep the brisket about halfway covered.
• Know When It’s Done: You’ll know the brisket is ready when it’s fork-tender and easily pulls apart. After 6 hours on low (or 4 hours on high), test a piece by gently pulling it with a fork—it should shred with little resistance. If it doesn’t, give it a bit more time to reach that perfect texture.
• Avoid Extra Salt: With mushroom bouillon and soy sauce adding plenty of flavor, there’s no need for additional salt in the slow cooker. Over-salting can be an issue with bouillon, so keep it simple and taste the broth at the end if you feel it needs any adjustment.
• Gluten-Free Safety Check: If you’re gluten-sensitive or have celiac, be sure to double-check that the soy sauce and bouillon are gluten-free. Gluten can hide in unexpected places, so certified products are safest for this recipe.

🧒🏽Will My Kids Eat This?

I am a mom to three, so I understand the challenges of managing everyone at the dinner table—especially the picky eaters! But this beef brisket stew is a family favorite in our house, even with my pickiest one. Here are a few tricks that make it extra kid-friendly:

1. Serve with Their Favorite Sides: Sometimes, adding a familiar side, like rice or bread, helps kids warm up to new flavors. The broth is perfect for dipping!
2. Add a Little Cheese on Top: If your kids enjoy cheese, try sprinkling a bit of their favorite dairy-free or regular cheese on top just before serving (this is the only way my son will eat pasta, yes, pasta! Can you believe it).
3. Keep it Mild: This recipe has a warm, savory flavor without any strong spices, so it’s mild enough for younger taste buds. With these tips, you might even have your pickiest eater asking for seconds!

🍴Recipe Variations and Leftover Ideas

My favorite part of this brisket stew is the leftover! There are so many ways to enjoy leftover beef brisket; here are some of our favorites:

1. Spicy Kick: When sweating the onions, add a pinch of red pepper flakes or a chopped jalapeño for those who enjoy a bit of heat. It adds a gentle spice that balances with the rich, savory broth.
2. Beef Brisket Sandwich: Definitely the best part of this recipe! Leftover brisket makes the best sandwich! Shred the brisket and add toppings like pickles, slaw, or red cabbage for extra crunch and flavor. For full instructions, check out our Beef Brisket Sandwich recipe for a tasty way to enjoy this stew in sandwich form.
3. Loaded Potato Bowls: Use leftover brisket to make our loaded potato bowl! Its a great leftover recipe and perfect for the holidays, think mashed potato station!