Friends, here’s the scoop on this beef brisket. It’s freaking delicious. And it’s gluten free — even better! When I think of fall-winter comfort food, this is up there at the top of my list. The meat practically falls off the fork — no knife required! Served with carrots and golden potatoes, this is serious comfort food perfection. I based this recipe off of my mother’s classic beef stew, but I swapped out the beef chuck that she usually uses for flat cut beef brisket. It’s a more expensive cut of meat than the beef chuck, but my local grocery store had it on sale and I wanted to give it a try. Success! However, if you’re feeding a crowd or you’re on a budget, then by all means, the beef chuck is delicious and works just as well (prepare it the same way as in this recipe).
Now, this is definitely not the kind of meal that can be ready in a flash on a busy weeknight; it needs lots of time to braise on the stove, cooking very low and slow in its juices, which allows the meat to tenderize and become soft like butter. This is the perfect meal to make on a Saturday or quiet Sunday afternoon where you don’t have a laundry list of obligations. It really only takes about 15 minutes to prepare and the rest of the time it just cooks away while you do other things. The carrots and potatoes get dropped in for the last hour or so of cooking. I like to have some crusty gluten free bread on hand for dunking in the juices. Lately, I’ve been enjoying the rustic breads from Promise Gluten Free. If you can get your hands on some, I recommend it.
Hint: Be sure to make extra to have leftovers for the week ahead!
One Pot Beef Brisket Stew
- 2 2 lb. pieces of beef brisket (about 4 lbs. total)
- Freshly ground black pepper to season meat and juices
- Olive oil to coat bottom of braising pot
- Red wine to deglaze, about 1/2 cup good quality wine
- Gluten Free unsalted chicken stock, about 3/4 cup (I prefer Kitchen Basics brand)
- 1 large white onion, roughly chopped into large chunks
- 1 16-ounce bag of organic carrots, peeled and cut into large chunks
- 1 bag pre-washed Golden Potatoes (I use the Steamables brand)
- cut into halves or quarters depending on their size
- 1-2 bay leaves
- Corn starch/water mixture to thicken juices
- Italian parsley for garnish
- Step 1 Trim any excess fat from brisket, leaving the fat cap mostly in tact on the one side.
- Step 2 Season both sides with salt and pepper.
- Step 3 Heat olive oil in the braising pot
- Step 4 add the meat one piece at a time, allowing to get golden brown on each side. Set aside in a rimmed dish or bowl.
- Step 5 Pour the wine into the pot and using a wooden spoon or wood spatula, over medium heat, work the bits of meat into the wine (this is called deglazing).
- Step 6 Next, throw in the onions and a sprinkle of sea salt. Let them soften for just a minute or two.
- Step 7 Place the pieces of meat on top of the onions and pour in the juices that are in the bottom of the dish, too (you’ll need to be sure that your pan is large enough, preferably 6-8 quart).
- Step 8 Pour in the chicken stock and if desired, another splash of wine.
- Step 9 Add in the bay leaf, salt and pepper to taste.
- Step 10 Cover, bring to a boil, then reduce heat to a gentle simmer. Keep the lid on the pot!
- Step 11 The meat should slowly braise in the juices for a good two hours. After two hours, throw in the potatoes and carrots.
- Step 12 Cover again and cook slowly for another hour or so.
- Step 13 If you prefer a thicker sauce, make a mixture of 1/2 cup cold water to 1 Tbsp. corn starch. Whisk to form a milky white liquid.
- Step 14 Remove the vegetables from the pot and place on a platter or serving bowl.
- Step 15 Place the meat on a cutting board and allow to rest while you’re thickening the juice. Pour the corn starch mixture into the pot and whisk briskly over low heat. While the sauce is thickening, begin slicing the brisket. I like to slice it against the grain of the meat, but can also shred it length-wise. Arrange the meat on a platter. Spoon some of the sauce onto the slices. Sprinkle with a little chopped Italian parsley, if desired.
- Step 16 Store leftovers in a container in the fridge for up to 4 days.