Crock Pot Beef Brisket Stew

This Crock Pot Beef Brisket Stew is a hearty and comforting recipe, which includes beef brisket and baby potatoes. It’s a classic, foolproof recipe perfect for family dinners, ready in about 6 hours and 15 minutes.

Crock Pot Beef Brisket Stew 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 tablespoons gluten-free soy sauce
• 1 tablespoon smoked paprika
• ½ tablespoon dried thyme
• ½ tablespoon dried rosemary

How To Make Crock Pot Beef Brisket Stew

1. Prepare the brisket: Pat the beef brisket dry and season generously with salt on all sides.
2. Sear the brisket: Heat avocado oil in a skillet over medium-high heat. Sear the brisket for 2–3 minutes per side until a deep crust forms. Set aside.
3. Cook onions and deglaze with wine: In the same skillet, cook sliced onions for 2–3 minutes until softened. Pour in red wine and scrape up brown bits; set aside.
4. Prepare the base: Add 3–5 cups of water to the slow cooker. Stir in mushroom bouillon and add fresh thyme sprigs.
5. Season brisket and assemble: Rub minced garlic, smoked paprika, and dried thyme onto the brisket. Place brisket fat-side up in the slow cooker. Add onion-wine mixture, potatoes, carrots, mushrooms, and dried rosemary.
6. Slow cook: Cover and cook on LOW for 6–8 hours, basting occasionally with broth.
7. Shred and serve: Once brisket is fork-tender, shred or slice it and return to the stew. Serve hot with vegetables and broth.

Recipe Tips

• How do I know when brisket is done? It should shred easily with a fork; if not, cook longer.
• Can I thicken the broth? Yes, stir in a cornstarch slurry at the end for a thicker texture.
• Should I sear the brisket first? Yes, searing adds deep flavor to the broth.
• How much water should I add? Ensure brisket is partially submerged, about halfway covered.
• Can I use a different cut of beef? Chuck roast can be substituted, though brisket gives richer flavor.

What To Serve With Beef Brisket Stew

This rich stew pairs perfectly with warm sides like:

• Crusty artisan bread or garlic rolls
• Creamy mashed potatoes
• Steamed green beans or broccoli
• Simple garden salad with vinaigrette

How To Store Beef Brisket Stew

Refrigerate: Store in an airtight container for up to 4 days. Flavors deepen overnight.

Freeze: Cool completely, then freeze in portioned containers for up to 3 months.

Reheat: Warm gently on the stovetop or in 1-minute microwave bursts, stirring between intervals.

Beef Brisket Stew Nutrition Facts

• Calories: 544 kcal
• Carbohydrates: 14 g
• Protein: 61 g
• Fat: 23 g
• Saturated Fat: 8 g
• Sodium: 677 mg
• Fiber: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high instead of low?
Low is recommended for tenderness, but high can work for 4–5 hours if needed.

Do I have to use red wine?
No, replace with beef broth or extra water if you prefer to avoid alcohol.

Can I make this recipe ahead of time?
Yes, it reheats well and flavors deepen after sitting overnight.

Can I add more vegetables?
Absolutely—parsnips, turnips, or celery root work well in this stew.

Try More Recipes:

• Crock Pot Beef Brisket Chili
• Crock Pot Beef Braciole
• Crock Pot Beef Bone Broth

Crock Pot Beef Brisket Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

544

kcal

A hearty slow cooker stew featuring tender beef brisket, baby potatoes, carrots, and mushrooms simmered in a rich red wine broth.

Ingredients

• 5 lbs beef brisket

• 1 tbsp avocado oil
  

• 2 cups baby potatoes
  

• 4 carrots, 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
  

• 2 tbsp gluten-free soy sauce
  

• 1 tbsp smoked paprika
  

• ½ tbsp dried thyme
  

• ½ tbsp dried rosemary

Directions

• Pat brisket dry, season with salt, and sear in hot oil.
  
• Cook onions in the same skillet; deglaze with red wine.
  
• Pour water and bouillon into slow cooker; add thyme.
  
• Rub garlic and spices on brisket; place in slow cooker.
  
• Add onion-wine mixture, potatoes, carrots, mushrooms, and rosemary.
  
• Cook on LOW for 6–8 hours, basting occasionally.
  
• Shred brisket and serve with vegetables and broth.