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mini dutch oven with slow cooker beef brisket stew on a blue tile table with a glass of red wine.

Slow Cooker Beef Brisket Stew

Mimi Council
Make this organic winter stew and have a cozy holiday dinner that cooks while you wrap presents or bake cookies!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 35 minutes
Course Main Course
Cuisine American
Makes 8 servings
Calories 364 kcal

Equipment

  • Slow Cooker
  • Cast Iron Skillet

Ingredients
  

  • 2 pounds beef brisket
  • 1 large yellow onion (cut in half)
  • 1 tablespoon salted butter
  • salt and pepper
  • 2 cups beef bone broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups red wine
  • 3 tablespoons all purpose flour
  • 1 medium tomato (diced)
  • 5 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • 1 ½ pounds baby gold potatoes (quartered)
  • 6 large carrots (cut diagonally into ½-inch-thick slices)
  • 6 celery stalks sliced
  • 2 bay leaves

Instructions
 

  • Pat dry brisket with a paper towel, and place on a plate. Generously salt and pepper all sides of the brisket. Set aside.
  • Preheat your slow cooker to 500°F on brown/sauté setting. Alternatively, if you do not have this setting, you can sear brisket in the skillet over high heat.
  • Dice half of the onion. In a large skillet over medium heat, add the butter and diced onions. Sauté until translucent and fragrant, about 5 to 10 minutes.
  • Sear all sides of the brisket in the slow cooker, each side will take about 1 to 2 minutes.
  • Switch slow cooker to the low setting. Add the onions to the slow cooker, half under the brisket and the other half on top of the brisket. Make sure the brisket is fat side up.
  • Add the bone broth and Worcestershire sauce to the slow cooker.
  • Slow cook for 6 hours.
  • Remove ½ cup beef broth from the slow cooker and add to a large skillet with the red wine. Heat on high, and once simmering slowly add in the flour while whisking to combine completely.
  • Add tomatoes, garlic, and tomato paste to the skillet and whisk to combine completely. Allow to simmer on low, stirring occasionally, for about 10 minutes or until it has thickened slightly.
  • While the wine mixture is simmering, rough chop the remaining half of onion, celery, and carrots and set aside with the potatoes.
  • Optional: If want a leaner stew, you can remove some of the fat from the brisket at this time.
  • Pour the wine mixture into the slow cooker and add in the potatoes, onions, carrots, celery, and bay leaves.
  • Cook on low for an additional 2 hours, or until the brisket is tender to your liking. Before serving, shred beef into small pieces and stir stew.
  • Before serving, shred beef into small pieces and stir stew.

Video

Notes

Tips
  • You can use chuck roast in place of brisket if needed.
  • If you don't want to use wine, use a half and half mix of bone broth (or beef stock) and water. Then add a small amount of apple cider vinegar and grape juice (a couple teaspoons) to mimic the wine flavor.
  • If you want to make the broth less rich, you can use half beef stock and half water in place of bone broth. And, trim off excess fat in the step where I mention this is optional.
  • Use sweet potatoes or Russet potatoes if you prefer!
  • You can use other veggies if you prefer, try mushrooms, peas, corn, zucchini, squash or more in this beef stew recipe.
  • If you don't have a slow cooker you can make this in a Dutch oven over the stovetop.
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 364kcalCarbohydrates: 28gProtein: 29gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 74mgSodium: 231mgPotassium: 1122mgFiber: 4gSugar: 6gVitamin A: 9274IUVitamin C: 25mgCalcium: 54mgIron: 4mg
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