Crockpot Brisket Stew
Crockpot brisket stew takes a cut that is usually saved for barbecue and turns it into a thick, rich beef stew. Brisket cubes cook with potatoes, carrots and a tomato and onion gravy until they are meltingly tender. It is a hearty winter dinner that cooks while you are out.
Crockpot Brisket Stew
Course: Main CourseDifficulty: Easy8
servings20
minutes9
hoursBeef brisket cubes simmer with root vegetables in a rich tomato gravy. The stew thickens with a flour slurry at the end.
Ingredients
3 lb beef brisket flat, trimmed and cut into 1.5-inch cubes
1.5 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 bay leaves
1.5 lb baby potatoes, halved
4 carrots, peeled and cut into thick chunks
3 tablespoons all-purpose flour
Directions
- Pat the brisket cubes dry and season with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat and brown the beef in two batches, 2 to 3 minutes per side. Move it to a 6-quart slow cooker.
- Add the onion to the skillet and cook 3 minutes, then add the garlic and tomato paste and cook 1 minute.
- Add a splash of broth and scrape up the browned bits. Pour everything over the beef.
- Add the diced tomatoes, remaining broth, Worcestershire, paprika, thyme and bay leaves.
- Stir in the potatoes and carrots.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the brisket is fork-tender.
- Whisk the flour with 1/3 cup of the hot cooking liquid until smooth.
- Stir the slurry back into the stew and cook on HIGH uncovered for 15 minutes, until thickened.
- Remove the bay leaves, taste, adjust the salt and serve with crusty bread.
Notes
- The flat cut is leaner, so trim well but leave some fat for flavor. Brisket point gives richer, softer results. Refrigerate for 4 days and freeze for 3 months. The stew tastes even better the next day.
Why brisket makes a good stew
Brisket is a tough, well-worked cut from the chest of the cow, packed with collagen. Sliced thin after a long braise it is tender, but cut into cubes for stew it breaks down even more, giving you rich, silky meat and a gravy with deep beefy flavor.
The slow cooker handles it well because brisket needs hours of moist heat. Nothing evaporates, so the stew stays loose and the beef is bathed in flavor the whole time.
It is a great way to turn a cheaper roast cut into a hearty dinner for the whole family.
Ingredient notes for brisket stew
Beef brisket: Look for the flat cut, trimmed of thick fat, or the point for more marbling. Cut cubes about an inch and a half, so they do not shrink to nothing.
Tomato paste: It adds richness and a deep flavor. Cook it in the pan for a minute to take away the raw taste.
Diced tomatoes: A can adds sweet acidity that balances the rich beef and gives the broth body.
Worcestershire sauce: It brings tang and deep flavor, and you only need two spoonfuls.
Baby potatoes: They hold their shape better than large russets. Leave the skins on for texture.
Beef broth: Choose low-sodium so the gravy does not turn too salty once it thickens. You can season the stew at the end.
Smoked paprika: It adds a barbecue hint to the stew, which suits brisket well. A half teaspoon is enough.
Tips for a rich brisket stew
Brown the meat well: A dark sear is the base of the flavor. Work in batches so the beef sears instead of steams.
Trim, but not too much: Remove the hard fat cap, but leave a little marbling for flavor. You can skim the fat from the top at the end.
Most common mistake: Rushing. Brisket gets tough before it gets tender, so if the cubes still resist a fork, give them another hour.
Cut the cubes evenly: Pieces that are all the same size cook at the same speed, so none are tough while others fall apart.
Season in layers: Salt the meat before browning, then taste the stew at the end. Brisket needs more salt than most cuts, but the broth also adds some.
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Swaps and variations
Add a cup of red wine or dark beer in place of some broth for deeper flavor. Parsnips, turnips and mushrooms are good additions. For smoky flavor, add a teaspoon of chipotle powder. Chuck roast also works well and costs less.
A swap that does not work is lean eye of round. It dries out and never gets as tender as brisket, no matter how long it cooks.
Stir in a splash of red wine vinegar at the end if the stew tastes heavy. It brightens the whole pot.
What to serve with brisket stew
Serve the stew with crusty bread or buttered rolls for dunking. Egg noodles or mashed potatoes also soak up the gravy. A simple green salad or sautéed green beans adds some freshness to the meal.
For a comforting dinner, ladle the stew over a split baked potato and top with chopped parsley.
Storing, freezing and reheating
Cool the stew and store it in a sealed container in the fridge for up to 4 days. It thickens as it chills.
Freeze for up to 3 months, ideally with potatoes left out, as they can turn grainy. Reheat over medium-low heat with a splash of broth, stirring until hot.
Skim the fat off the chilled stew before reheating for a cleaner, less greasy gravy.
Crockpot Brisket Stew at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 16, led by beef brisket flat, kosher salt, black pepper, vegetable oil
Tips for Crockpot Brisket Stew
The flat cut is leaner, so trim well but leave some fat for flavor. Brisket point gives richer, softer results. Refrigerate for 4 days and freeze for 3 months. The stew tastes even better the next day.
Crockpot Brisket Stew FAQ
How long does Crockpot Brisket Stew take?
Crockpot Brisket Stew takes 9 hours of cooking after 20 minutes of prep.
How many people does Crockpot Brisket Stew serve?
This recipe makes 8 servings.
What do I need to make Crockpot Brisket Stew?
16 ingredients, led by beef brisket flat, kosher salt, black pepper, vegetable oil. Amounts are in the recipe card above.
