Good evening all! October is here and so am I with another seasonal recipe. This time it’s one for a comforting dinner that will create smile on your face even after a horrible, cold and rainy day.
This stew is very easy to make, and although the total cooking time says 4 hours, most of the it is done in the oven!
The main ingredient in this dish is beef brisket, which is one of the cheaper cuts. I like how tender it gets after a couple of hours of slow-cooking.
Combined with onions, carrots, potatoes and chopped tomatoes, it creates hearty meal full of flavour.
Vegetables cook much quicker than the meat, so it is good to cut them into big chunks. I prefer to use whole carrots and cut them just before serving, because they get very soft. For the same reason, I also add the potatoes (skin-on) towards the end of the cooking process!
In terms of seasoning, this dish is fairly mild – feel free to add some chilli flakes if you’d like it hotter!
I usually go easy on garlic and try to hide it where possible, as my bf doesn’t like too much of it, but you can add a clove or two more if you fancy!
Remember to check the amount of liquid in the stew from time to time (twice throughout the cooking process should be enough). The liquid is there for the sauce and also prevents the food from burning. Add more water if needed!
Finally, as per the instructions below, I am using a frying pan and then a casserole dish, as it isn’t suitable for my induction hob. But you can use a cast iron casserole dish and make this a one-pot meal – and keep all flavours from browning the meat in, meaning the final dish will taste even better. Please adjust the steps based on the equipment that is available to you.
Beef brisket stew
Ingredients for 4 servings
- 800g beef brisket
- 8 medium potatoes, skin-on
- 4 whole carrots, peeled
- 2 onions, cut into chunks
- 2 cloves garlic, crushed
- 1x400g can chopped tomatoes
- 3tbsp sunflower or vegetable oil
- 1tsp paprika
- 1/2tsp caraway seeds
- 2 bay leaves
- 1tbsp Worcester sauce
- salt, black pepper to taste
- Preheat the oven to 190C/170C fan.
- Cut the meat into large chunks (1-2 inches big). Dry with a paper towel if too juicy.
- Add oil to a large frying pan, set on medium-high heat. Once the pan is hot, add 1/3 of the diced meat and brown it from all sides. It will take about a minute from each side. When seared and brown, place onto a plate and set aside. Repeat with the remaining meat (2 more batches).
- Using the same frying pan, add onions and garlic. Fry for two minutes and take off the heat.
- Add the quickly fried onions and garlic to a large oven proof casserole dish. Stir in chopped tomatoes, add the browned meat. Season with paprika, caraway seeds, bay leaves, salt, black pepper and Worcester sauce. Fill up the empty tomato can with water, add the water to the sauce. Toss and top with carrots. Cover and braise in the oven. Set the timer for 3 hours.
- In the meantime, prepare the potatoes. Brush them under running water to remove any dirt. Cut them in halves and keep in a sauce pan filled with water.
- After 3 hrs of cooking the stew, drain the potatoes and add them to the stew. Stir, add more water if needed. Cover and cook for another 40mins. Uncover, carefully cut the carrots into chunks using a butter knife. Cover again and leave to rest for a few minutes before serving.
- Enjoy as it is or with a slice of crusty bread.
Top tip: Braised meals and stews like this get better overnight, so feel free to prepare this a day in advance if you have the time!
Prep time: 25 mins | Cook time: 3hrs 40 mins || Total time: 4hrs 5 mins
Originally posted on 4th October 2020, Updated on 6th October 2020