Tender BBQ Beef Brisket Stew – A Flavorful Comfort Dish
Nutritional value per serving
Calories450kcal
Carbs15gram
Fat20gram
Protein40gram
Ingredients
- beef brisket (choose grass-fed if possible for flavor and quality)800 g
- olive oil (extra virgin for best flavor)2 tbsp
- onions (medium, finely chopped)1 piece
- garlic cloves (minced, fresh)3 piece
- carrots (peeled and chopped)2 piece
- celery stalks (chopped)2 piece
- beef broth (low sodium if possible)500 ml
- barbecue sauce (your favorite brand, or homemade)150 ml
- tomato paste2 tbsp
- smoked paprika (adds great smokiness)1 tsp
- salt (to taste)to taste n/a
- black pepper (freshly ground)to taste n/a
- fresh thyme (or 1 tsp dried thyme)1 tsp
- bay leaf1 piece
This BBQ Beef Brisket Stew recipe transforms a hearty cut of beef into a tender, flavorful comfort dish that melts in your mouth. It's a slow-cooked stew simmered to perfection with a BBQ twist, perfect for family dinners. All ingredients are commonly found in supermarkets and this recipe emphasizes food safety and clear instructions suited for beginner cooks. The cost of ingredients is approximately $15 (USD), €14 (EUR), £12 (GBP), and ₹1100 (INR). Each serving provides around 450 calories. This recipe is medium in difficulty and takes about 3 hours in total (including slow cooking).
Preparation instructions
Prepare Ingredients
1Start by trimming excess fat from the beef brisket, then cut the brisket into large cubes, about 2 inches each. Chop the onions, peel and mince the garlic, and chop the carrots and celery. This helps everything be ready for cooking efficiently.
Sear the Beef
2In a large heavy-bottom pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef brisket cubes in batches to avoid overcrowding. Sear each piece until browned on all sides, about 3 minutes per side. Browning seals in flavor and improves stew richness. Remove the beef and set aside.
Cook Aromatics
3In the same pot, reduce heat to medium, add chopped onions, carrots, and celery. Cook for 5-7 minutes until vegetables soften and onions turn translucent. Stir in minced garlic and cook for 1 more minute until fragrant. This creates a flavorful base for your stew.
Add Liquids and Seasonings
4Return the seared beef to the pot. Add beef broth, barbecue sauce, and tomato paste. Stir well to combine. Sprinkle smoked paprika, thyme, salt, and pepper to taste. Toss in the bay leaf. This mixture will bring smokey, savory flavors to the brisket.
Simmer Gently
5Bring the stew to a simmer, then reduce heat to low. Cover the pot with a lid and let it cook gently for about 2 to 2.5 hours. Check occasionally to ensure it’s gently bubbling and not boiling rapidly. Slow simmering tenderizes the brisket beautifully.
Check for Doneness
6After 2 hours, test the brisket with a fork; it should be very tender and pull apart easily. The internal temperature of cooked brisket should reach at least 90°C (195°F) to ensure tenderness. Maintain the low simmer if not yet tender, checking every 20 minutes.
Final Seasoning and Serve
7Once tender, remove the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed. Serve the stew hot, optionally with mashed potatoes, rice, or crusty bread to enjoy the delicious BBQ-flavored juices.
Cooking Tips
1Use a meat thermometer to ensure the brisket reaches the safe and tender temperature of around 90°C (195°F).
2Avoid cross-contamination by using separate cutting boards for raw meat and vegetables, and wash hands thoroughly after handling raw meat.
3If you don’t have barbecue sauce, mix ketchup, a splash of vinegar, a little brown sugar, and smoked paprika as a substitute.
4Leftovers taste even better the next day, so consider making this stew ahead for convenient delicious meals.
Equipment Needed
- Large heavy-bottom pot or Dutch oven with lid
- Sharp knife
- Cutting board
- Stirring spoon
- Meat thermometer (recommended)
Grocery Shopping List
- [ ] 800g beef brisket (~$10) - Look for fresh red meat with minimal fat and good marbling at your local butcher or meat section.
- [ ] Olive oil (~$0.20 for 2 tbsp) - Extra virgin olive oil is best for flavor.
- [ ] 1 medium onion (~$0.50) - Choose firm, dry-skinned onions.
- [ ] 3 garlic cloves (~$0.15) - Fresh garlic adds the best aroma.
- [ ] 2 carrots (~$0.40) - Select firm and bright orange carrots.
- [ ] 2 celery stalks (~$0.40) - Crisp, firm celery adds great flavor.
- [ ] 500 ml beef broth (~$1.00) - Low sodium preferred.
- [ ] 150 ml barbecue sauce (~$1.00) - Choose your favorite brand.
- [ ] Tomato paste (~$0.30 for 2 tbsp) - Concentrated tomato flavor.
- [ ] Spices: smoked paprika, salt, pepper, thyme, bay leaf (~$1.00 collectively) - Use fresh or dried herbs.
Total approximate cost: $15
FAQ
How do I know when the brisket is fully cooked and safe to eat?
The brisket is safe to eat when it reaches an internal temperature of at least 63°C (145°F) for safety, but for stew, cooking it low and slow until it reaches around 90°C (195°F) ensures tenderness and doneness. Always use a meat thermometer to check.
Can I use a slow cooker instead of stovetop?
Yes! After searing the meat and cooking the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the brisket is tender.
What if I don’t have barbecue sauce?
You can substitute with a mixture of ketchup, a little vinegar, brown sugar, and smoked paprika for a homemade BBQ sauce flavor.
How should I store leftovers?
Cool leftovers quickly, store in an airtight container, and refrigerate. Consume within 3-4 days or freeze for longer storage.
Can I use other cuts of beef?
Yes, you can use chuck roast or other stew beef cuts. Cooking times may vary slightly depending on the cut.