This hearty beef brisket stew is comforting and so easy to make. Thanks to a slow cooker (crockpot), you can get it ready with minimum effort but maximum flavour. It’s the perfect dinner for rainy autumn days and cold winter evenings.
Why To Try This Beef Brisket Stew
You will want to try this recipe for several reasons:
- It is very tasty, hearty and comforting which makes it ideal for cozy nights in and busy week dinners.
- This one-pot slow cooker recipe is super easy to make & friendly to your budget.
- It scales up well and makes fabulous leftovers - it is great for feeding crowds, batch cooking and freezing.
- It saves you washing up, as you only need a frying pan, slow cooker or a casserole dish (Dutch oven), chopping board, and a knife.
Key Ingredients For Beef Brisket Stew
This homemade slow-cooked brisket stew recipe contains only 7 ingredients (the rest is in your cupboard! 😊).
- Beef brisket is the main ingredient. Brisket is one of the cheaper cuts of beef, but it brings out a lot of flavour and gets beautifully tender after a few of hours of slow cooking, which makes it great for stews and casseroles.
- Onions make a base of the gravy (sauce). Use fresh or frozen brown onions or shallots.
- Carrots add beautiful colour and sweet notes to the sauce and the dish. Use them whole with the skin on and cut them just before serving (otherwise they will get too soft).
- White, or yellow potatoes (or any all-round variety)can be added with a skin on too. Add them towards the end of the cooking process, as they need just a little time to cook.
- Chopped tomatoes help thicken up the sauce. Use canned or fresh tomatoes.
- Garlic adds on taste. I usually go easy on it, but you can add a clove or two more if you fancy!
The dish is seasoned with paprika, caraway seeds, bay leaves, salt and black pepper and Worcester sauce.
This slow-cooked casserole is mild - feel free to add some chilli flakes if you like your food hotter! You can also add some fresh chopped parsley for serving.
This beef stew will taste great with a slice of homemade garlic bread.
Substitutes & Variations
Wondering what ingredients can be swapped in this recipe? Here are some suggestions:
- Cook with beef roasting joint if you are short on time. This type of meat gets tender way quicker than brisket – reducing the cooking time by half.
- Parsnip and/or celeriac instead of white potatoes.
- Sweet potatoes and/or bell peppers to replace carrots.
- Swap canned tomatoes for fresh tomatoes and tomato paste.
- Use leeks instead of onions.
Detailed swap ratios are in the recipe card below this post.
How To Make This Beef Casserole
This slow-cooked beef stew with carrots and potatoes is ready in 5 simple steps:
- Cut the meat and sear it on a stove.
- Fry onions and garlic in the same pan.
- Add seared beef, fried onions and garlic into a slow cooker, add carrots, chopped tomatoes, spices and water, and cook until the meat is soft.
- Add potatoes and cook until they are soft and serve.
Detailed instructions and an ingredient list are at the very end of this post.
For this slow-cooked recipe, you will need a slow cooker (crockpot).
Alternatively, you can cook it in a Dutch oven or in an oven-proof casserole dish with a lid - both of these will need to go into an actual oven. See the recipe notes for this cooking method.
To cut meat and dice the vegetables, you will need a couple of chopping boards and knives.
- Vegetables cook much quicker than meat, so it is good to cut them into big chunks or add the vegetables whole (ie. carrot) and cut them just before serving because they get soft faster. For the same reason also add the potatoes towards the end of the cooking process.
- Remember to check the amount of liquid in the stew from time to time - twice throughout the cooking process should be enough. The liquid helps cook the food and also prevents the meal from burning. Add more water if needed, otherwise keep the lid shut!
- Slow-cooked stews like this taste better overnight, so feel free to prepare this a day in advance and let it rest in the fridge if you have the time!
Storage & Reheating
This stew with beef brisket and root vegetables is perfect for making in advance. If you are cooking it for later, let it cool down to room temperature, transfer into a food container, cover and keep it in the fridge for up to 3 days.
Can you freeze this brisket stew?
This crock pot brisket stew can be stored frozen. Leave it to cool down and store in an airtight food container in your freezer for up to 3 months.
Refrigerated beef stew can be easily reheated in the microwave or on the hob. Use whichever method suits your needs the best, following these instructions:
- In a microwave – transfer the meaty sauce with veggies onto a microwave-safe plate or a bowl. Place into a microwave for 4-7 minutes depending on the power of your appliance (less powerful microwave ovens will need more time to warm up the food, and vice versa). This method is great when reheating individual portions.
- On the hob – place the stew into a saucepan and set on medium-high heat. Bring to a simmer and cook gently for at least 5-7 minutes. Stir regularly to help it stop burning at the bottom of the pan. Ensure the food is hot before serving. This method works well for reheating several portions at a time.
When reheating from frozen, use the hob for the best results. Place the frozen contents into a saucepan (stockpot) and set it on medium-high heat. Stir regularly from the bottom of the pan to prevent the sauce from burning. Bring to a simmer and cook for at least 7-10 minutes or until piping hot.
Beef brisket is one of the least expensive cuts of beef. It is great for stews and barbecues; however, this tough cut of meat needs to be cooked for several hours before it becomes soft. It is perfect for slow cookers or pressure cookers. If using a slow cooker (crock pot), start cooking it early in the day in case you need to extend the cooking time due to the hard meat.
Yes, this tough cut of meat get tender after prolonged cooking time. For the best results, cook brisket long and slow. Brisket can take about 8-10 hours to cook on low settings in a slow cooker (crock pot).
More Slow Cooker Recipes
- Slow-cooked sausage cassoulet
- Slow-cooked chili con carne
- Juicy pulled pork burgers
- Slow cooker beef ragu sauce
- Slow cooker potato and leek soup
- Red cabbage in slow cooker
📖 The Recipe
Hearty Beef Brisket Stew
- 900 g beef brisket
- 3 tablespoon rapeseed oil
- 4 carrots
- 2 onions, cut into chunks
- 2 cloves garlic, finely chopped
- 400 g can plum or chopped tomatoes
- 1 teaspoon paprika
- ½ teaspoon caraway seeds
- 3 bay leaves
- 1 tablespoon Worcester sauce
- 8 medium potatoes skin-on
- salt and black pepper, to taste
- chili flakes
- chopped parsley, for serving
- Cut the meat into chunks (about 1.5 inches each).
- Remove the inner bowl of a slow cooker if you can, if not, use a large frying pan or a skillet. Add rapeseed oil to it, place it on a stove and set on medium-high heat.
- Once the pan (or inner bowl) is hot, add ⅓ of the beef chunks and brown it from all sides (about 1 minute on each side). When seared and brown, place onto a plate and set aside. Repeat until you used all meat.
- Using the same pan, add onions and garlic and a splash of oil if needed. Fry for two minutes and take off the heat.
- Put the inner bowl with fried onion and garlic back into the slow cooker (or transfer them from a frying pan to the slow cooker). Add carrots, the browned meat and canned tomatoes. Season with paprika, caraway seeds, bay leaves, salt, black pepper and Worcester sauce. Fill up empty tomato can with water, and add the water to the sauce. Cover and slow cook for 8 hours on low settings. Check there is enough liquid in the dish after 3 hours, add more if needed.
- In the meantime, prepare the potatoes. Wash and cut them in halves and keep in a bowl covered with water.
- After 6.5 hrs of cooking the stew, drain the potatoes and add them to the slow cooker. Stir, add more water if needed. Cover and cook for another 1.5 hours. Uncover, carefully cut the softened carrots into smaller chunks. Cover again and leave to rest for a few minutes before serving.
- Enjoy as it is or with a slice of crusty garlic bread.
- Beef roasting joint – reduce cooking time by a half.
- Parsnip and/or celeriac instead of white potatoes.
- Sweet potatoes (x2) and/or bell peppers (x3) to replace carrots.
- Swap canned tomatoes for 8 fresh tomatoes and 1 tablespoon tomato paste.
- 1 leek instead of onions.