Are you looking for a comforting dinner that will create a smile on your face even after a horrible, cold and rainy day? This hearty beef brisket stew is very easy to make - most of it is done in the slow cooker or the oven!
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 perfect for winter evenings.
- This one-pot recipe is super easy to make & friendly to your budget.
- It scales up well - it is great for crowds or batch cooking.
- It saves you washing up, as all you need is a frying pan, slow cooker or a casserole dish, chopping board and a knife.
What Do You Need To Make This Recipe?
The main ingredient in this dish is beef brisket, which is one of the economical cuts. It gets beautifully tender after a few of hours of slow cooking.
Combined with onions, carrots, potatoes and chopped tomatoes, it creates a hearty meal full of flavour.
I usually go easy on garlic and try to hide it where possible, as my boyfriend doesn't like too much of it, but you can add a clove or two more if you fancy!
This dish is fairly mild - feel free to add some chilli flakes if you would like it hotter!
For this slow-cooked recipe, you will need a frying pan, a slow cooker (crock pot), a dutch oven or an oven-proof casserole dish with a lid.
To cut and dice the meat and vegetables, you need a couple of chopping boards and knives.
Tips For Making The Stew
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 (skin-on) 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!
In the Fridge
This beef stew with root vegetables will stay in the fridge for up to 2 days. Keep it in an airtight container.
Can you freeze this stew?
Finally, this stew can be stored frozen. Leave to cool down and store in an airtight food container in your freezer for up to 2 months. Cook from frozen on the hob. Place the frozen contents into a saucepan/stockpot and set on medium-high heat. Stir occasionally. Cook (boil) for at least 5 minutes and serve.
📖 The Recipe
Hearty Beef Brisket Stew
- 800 g beef brisket
- 2 tablespoon rapeseed oil
- 8 medium potatoes skin-on
- 4 whole carrots peeled
- 2 onions cut into chunks
- 2 cloves garlic crushed
- 400 g can chopped tomatoes
- 3 tablespoon sunflower or vegetable oil
- 1 teaspoon paprika
- ½ teaspoon caraway seeds
- 2 bay leaves
- 1 tablespoon Worcester sauce
- salt, black pepper to taste
- Set the slow cooker to hight heat or preheat the oven to 190C/170C fan.
- Cut the meat into large chunks (1-2 inches big). Dry with a paper towel if too juicy.
- Add oil to a large frying pan, set on medium-high heat. Once the pan is hot, add ⅓ of the diced beef and brown it from all sides (about 1 minute on each side). When seared and brown, place onto a plate and set aside. Repeat with the remaining meat (2 more batches).
- Using the same frying pan, add onions and garlic. Fry for two minutes and take off the heat.
- Add the quickly fried onions and garlic to a slow cooker or a large oven-proof casserole dish. Stir in chopped tomatoes, add the browned meat. Season with paprika, caraway seeds, bay leaves, salt, black pepper and Worcester sauce. Fill up the empty tomato can with water, add the water to the sauce. Toss and top with carrots. Cover and cook in a slow cooker or in the oven for 3 hours. Check there is enough liquid in the dish after 1 hour, add more if needed.
- In the meantime, prepare the potatoes. Wash and cut them in halves and keep in a saucepan filled with water.
- After 3 hrs of cooking the stew, drain the potatoes and add them to the stew. Stir, add more water if needed. Cover and cook for another 40mins. Uncover, carefully cut the carrots into chunks using a knife (they will be soft now). Cover again and leave to rest for a few minutes before serving.
- Enjoy as it is or with a slice of crusty bread.