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Slow Cooker Brisket Stew Recipe

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Learn how to make Crock Pot Brisket Recipe that is so tender it falls apart. The flavor from
Learn how to make Crock Pot Brisket Recipe that is so tender it falls apart. The flavor from from www.pinterest.com

Description

This Slow Cooker Brisket Stew is a hearty and comforting dish that is easy to prepare and perfect for cold winter days. The beef brisket is cooked low and slow in the crock pot with potatoes, carrots, celery, and onion in a rich tomato-based sauce. All of the ingredients meld together for a delicious and flavorful stew that is sure to be a hit with your family. This slow cooker recipe is great for busy weeknights or a leisurely Sunday dinner.

Prep Time

This delicious stew comes together quickly and easily with minimal prep work. All you need to do is chop the vegetables, season the beef, and combine the ingredients in the slow cooker. The total prep time for this recipe is about 15 minutes.

Cook Time

The beef brisket and vegetables cook low and slow in the crock pot for 8-10 hours, until the meat is tender and the vegetables are cooked through. This recipe cooks in the slow cooker unattended, so you can relax while it cooks and enjoy the delicious aroma that will fill your home.

Ingredients

  • 2-3 pounds beef brisket
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large potatoes, peeled and chopped

Instructions

1. Season the beef with salt and pepper. Place the brisket in the slow cooker.

2. Add the onion, carrots, celery, garlic, diced tomatoes, tomato sauce, Worcestershire sauce, oregano, salt, and pepper to the slow cooker. Stir to combine.

3. Cover the slow cooker and cook on low for 8-10 hours, or until the beef is tender.

4. Add the potatoes to the slow cooker. Cover and cook for an additional 2 hours, or until the potatoes are tender.

5. Serve the stew warm with your favorite sides and enjoy!

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Measuring spoons
  • Can opener
  • Wooden spoon

Notes

This stew freezes very well, so it’s a great make-ahead meal. To freeze, transfer the cooled stew to an airtight container and freeze for up to 3 months. To reheat, defrost in the refrigerator overnight and reheat in a pot on the stovetop over low heat.

Nutrition: Per Serving

  • Calories: 385
  • Fat: 11g
  • Carbohydrates: 34g
  • Protein: 36g
  • Sodium: 416mg
  • Fiber: 6g

Recipe Tips

  • Be sure to use a lean cut of beef brisket for this recipe. The fat will render out during the long cooking time and you will be left with tender, juicy beef.
  • For a thicker stew, you can mash some of the potatoes with a potato masher. This will thicken the sauce and give the stew a creamy, comforting texture.
  • This stew is delicious served with crusty bread for dipping into the sauce. You can also serve it over mashed potatoes or buttered egg noodles.
  • For a vegetarian version, omit the beef and add extra vegetables, such as mushrooms, bell peppers, or corn. You can also add cooked beans for extra protein.

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