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5.0 from 3 votes

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

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 8 servings
Calories: 544 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Prep the Brisket: Pat the brisket dry with paper towels, then rub salt generously over all sides.
  2. 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.
  3. 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.
  4. 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.
  5. Season the Brisket: Rub the minced garlic over the seared brisket, followed by the smoked paprika and dried thyme
  6. 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.
  7. 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.
  8. 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

  • 🥶 Storage & Freezing
  • 🍽️ Leftover Ideas
  • 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.
  • Brisket Sandwich
  • Loaded Potato Bowls

Nutrition Information

Serving 1serving Calories 544kcal (27%) Carbohydrates 14g (5%) Protein 61g (122%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 11g Cholesterol 176mg (59%) Sodium 677mg (28%) Potassium 1372mg (39%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 5565IU (111%) Vitamin B12 7µg Vitamin C 12mg (13%) Calcium 54mg (5%) Iron 7mg (39%) Zinc 13mg

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 544

% Daily Value*

Serving 1serving
Calories 544kcal 27%
Carbohydrates 14g 5%
Protein 61g 122%
Fat 23g 35%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 11g 55%
Cholesterol 176mg 59%
Sodium 677mg 28%
Potassium 1372mg 29%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 5565IU 111%
Vitamin B12 7µg 292%
Vitamin C 12mg 13%
Calcium 54mg 5%
Iron 7mg 39%
Zinc 13mg

* Percent Daily Values are based on a 2,000 calorie diet.