Tender Beef Brisket Stew
Slow-cooked beef brisket stew with tender, fall-apart meat in a rich, savory broth infused with mushroom, garlic, and herbs. Naturally gluten-free and dairy-free, this hearty, family-friendly dish is perfect for cozy weeknights or special gatherings
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
Step-By-Step ImagesScroll back for process images and recipe tips!
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.
Nutrition
Serving: 1servingCalories: 544kcalCarbohydrates: 14gProtein: 61gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 176mgSodium: 677mgPotassium: 1372mgFiber: 3gSugar: 3gVitamin A: 5565IUVitamin B12: 7µgVitamin C: 12mgCalcium: 54mgIron: 7mgZinc: 13mg
Tried this recipe? I’d love to hear how it turned out in the comments !