Slow Cooker Beef Brisket Stew
This Slow Cooker Beef Brisket Stew makes a cozy dinner for a crowd. There’s nothing like the smell of stew filling your house when the snow is falling. If you don’t want to use red wine, you can substitute it for more beef bone broth or vegetable stock.
Slow Cooker Beef Brisket Stew
Rated 3.5 stars by 20 users
Category
Dinner
Cuisine
American
Servings
6 to 8
Prep Time
20 minutes
Cook Time
8
This Slow Cooker Beef Brisket Stew makes a cozy dinner for a crowd. There’s nothing like the smell of stew filling your house when the snow is falling. If you don’t want to use red wine, you can substitute it for more beef bone broth or vegetable stock.
Ingredients
-
2 pounds Organic Prairie® Beef Brisket
-
1 large yellow onion, cut in half
-
1 tablespoon Organic Valley® Salted Butter
-
Fine sea salt
-
Black 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 1/2 pounds baby gold potatoes, quartered
-
6 large carrots, cut diagonally into 1/2-inch-thick slices
-
6 celery stalks, sliced
-
2 bay leaves
Directions
Pat brisket with a paper towel to dry, and place on a plate. 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. Saute until translucent and fragrant, about 5 to 10 minutes.
While the onions are cooking, generously salt and pepper all sides of the brisket. 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 1/2 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 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 and set aside with the potatoes, carrots, and celery.
Optional: For a leaner stew, remove some of the fat from the brisket at this time.
Pour the wine mixture into the slow cooker and add potatoes, onions, carrots, celery, and bay leaves.
Cook on low for an additional 2 hours.
Before serving, shred beef into small pieces and stir stew.
