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I could eat this brisket beef stew every single day. Loaded with wild rice, vegetables, fresh herbs, and a savory red wine broth, it’s cozy, decadent, and beyond flavorful. Save this recipe for dinner parties with friends, family dinners, or chilly nights in!

A white bowl of brisket beef stew with wild rice and vegetables on a beige counter next to red wine and a beige linen.

Reno seems to be stuck in a perpetual winter. But not the pretty kind. The slushy, muddy, brown kind. I miss the snow. At the very least, I’m heading to San Francisco this weekend so I can be cold and wet there instead. I’m going to shop for pottery and eat lots of Chinese food!

To beat some of the winter blues, I made this beef stew earlier in the week and it’s been keeping me nice and cozy for my mid-day lunch breaks. Anytime it’s chilly out, my go-to is a comfy beef dinner like short rib beef bourguignon or this uber tender pot roast with red wine & shallots.

Back when I was in culinary school, we used to braise and BBQ brisket all the time. But after finding a chunk of leftover brisket in my freezer last weekend, I can confirm that it also makes for a lovely stew! After simmering low-and-slow for a few hours, the meat gets super tender, juicy, & flavorful.

But what I really love about this recipe compared to other beef stews is the addition of wild rice! It adds a lovely bite and earthiness that you usually don’t find in stew. If you’re in the mood for a good one-pot dinner that gives you the warm and fuzzies, it’s time to make this recipe!

Use brisket flat

White and brown bowls of beef, carrots, celery, onions, peas, oil, flour, herbs, garlic, wild rice, red wine, and beef broth on a white counter.

You can usually find brisket in the meat section of the grocery store or at a butcher. For this recipe, I like brisket flat which is less fatty and holds up well to a long cook time. Just don’t use point cut! It’s much better for BBQ-ing and shredding.

Other than that, you’ll need Morton’s Kosher salt, freshly-cracked black pepper, neutral oil, flour, unsalted butter, onions, carrots, celery, garlic, rosemary, thyme, a bay leaf, tomato paste, red wine, good-quality beef broth, Worcestershire, wild rice, and frozen peas. I know peas are controversial, so feel free to leave them out if you prefer.

If you can only find large briskets, ask the butcher at the meat counter to cut it down to the amount you need. Or, vacuum seal leftover brisket and freeze it for future recipes!

Sear the brisket

Three steps to searing meat. In photo 1, steaks are on a white plate next to salt and pepper. In photo 2, the steaks are searing in a Dutch oven. In photo 3, the cubed meat is in a white bowl.
Cut the brisket into steaks & season them with salt & pepper. Then, sear the steaks in a large Dutch oven until they have a nice brown crust. Rest for about 10 minutes & cut the steaks into cubes.

Some recipes call for searing the cubed beef. But, I like to use J. Kenji López-Alt’s tip of searing steaks before cutting the meat into chunks. I love this method because 1. searing batches of cubed beef is the worst. It takes forever. And 2. the meat usually ends up over-cooked. Searing the steaks is the perfect happy medium! The beef gets a gorgeous brown crust but also comes out nice and juicy.

Two steps to preparing brisket for stew. In photo 1, a white bowl of cubed brisket is topped with flour. In photo 2, the brisket and flour is mixed together.
Toss the brisket cubes with flour until the flour is mostly dissolved.

Make the stew

Six steps to making brisket beef stew. In photo 1, a Dutch oven has carrots, celery, and onions. In photo 2, the Dutch oven has tomato paste, garlic, and herbs. In photo 3, the Dutch oven has red wine. In photo 4, the pot has beef in it. In photo 5, the Dutch oven is covered with a lid. In photo 6, the stew is braised.
Sauté the veggies in butter until they’re lightly caramelized on the edges. Set aside for later. Then, sauté the garlic, rosemary, thyme, & tomato paste. Deglaze the pot with red wine & add the beef broth, bay leaf, Worcestershire sauce, & brisket. Cover & braise at 300°F (150°C) for 2 1/2-3 hours.

It’s important to keep the beef moist through the braising process so it comes out fork-tender. If you notice the stew is starting to reduce too much in the oven, add more beef broth as needed.

Add the rice & veggies

Three steps to making brisket and wild rice stew. In photo 1, a Dutch oven of brisket stew is topped with wild rice and veggies. In photo 2, the stew is mixed together. In photo 3, the stew is topped with frozen peas.
Once the brisket is nice & tender, transfer it to the stove. Add the rice and reserved veggies. Bring the stew to a gently boil, cover, & simmer until the rice is tender. Right before serving, stir in the frozen peas & cook just until they’re warmed through. Enjoy!

I always recommend braising stew in a Dutch oven if you have one! The thick cast iron helps lock in heat and moisture. The heat retention is amazing for slow cooking, leading to meat that is nice and tender.

Two white bowls of beef and wild rice soup on a tan counter next to bread, glasses of red wine, and a green Dutch oven with a beige background.

Slow cooker instructions

This brisket stew can also be made in a slow cooker! I find that the stew doesn’t come out as rich and savory as it does in the oven. But it’s still a great option if you’re going to be out and about while the stew is cooking.

  1. Make the recipe as directed up to the point where you add the red wine. Once the red wine is reduced, spoon the wine-tomato paste mixture into the bowl of a slow cooker.
  2. Then, spoon the seared brisket and veggies into the slow cooker. Add the beef broth, Worcestershire sauce, bay leaf, & wild rice. Stir well.
  3. Cover the slow cooker and cook the stew on HIGH for 6-7 hours, until the beef is fork tender.
  4. Once the beef is tender and the rice is cooked through, add the frozen peas. Cook for a few minutes until the peas are warmed through.

Make-ahead & refrigerating

Like many soups and stews, this recipe is an amazing make-ahead dinner. The flavors and textures hold up perfectly in the fridge! For large batches, I like to let the soup cool to room temperature for about 1 hour. Then, pour the soup or any leftovers into an airtight container and refrigerate the soup for up to 4 days.

Two white bowls and a green Dutch oven of brisket beef stew on a tan counter next to bread and red wine.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 1 vote

Brisket Beef Stew with Wild Rice & Vegetables

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
I could eat this brisket beef stew every single day. Loaded with wild rice, vegetables, fresh herbs, and a savory red wine broth, it's cozy, decadent, and beyond flavorful. Save this recipe for dinner parties with friends, family dinners, or chilly nights in!
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Ingredients

  • 2 pounds brisket flat cut (900 grams)
  • Kosher salt & freshly-ground black pepper
  • 2 Tablespoons neutral oil (30 milliliters)
  • 2 Tablespoons all-purpose flour (15 grams)
  • 1 Tablespoon unsalted butter (14 grams)
  • 1 large sweet onion, diced (2 1/2 cups/280 grams)
  • 5 large carrots, peeled & cut into 1-inch chunks (1 1/2 cups/215 grams)
  • 3 celery stalks, cut into 1/2-inch chunks (1 1/4 cups/140 grams)
  • 1 Tablespoon minced garlic (4 large cloves)
  • 1 sprig of fresh rosemary
  • 1 small bunch of fresh thyme
  • 2 Tablespoons tomato paste (40 grams)
  • 1/2 cup dry red wine (120 milliliters)
  • 6 cups low-sodium beef broth, plus more as needed (1.4 liters)
  • 1 Tablespoon Worcestershire sauce (15 milliliters)
  • 1 bay leaf
  • 1 cup wild rice, rinsed well (180 grams)
  • 3/4 cup frozen peas (130 grams)

Equipment

  • Dutch oven (or a large oven-safe pot with a lid)
  • Chef's knife
  • Cutting board
  • Tongs
  • Fine mesh sieve

Instructions 

Sear the beef

  • Trim the fat cap on top of the brisket until it's about 1/4-inch thick. Discard the extra fat. Then, cut the brisket into 3-4 steaks that are about 1 1/2-2 inches thick. Pat the steaks dry and season all sides generously with salt and pepper.
  • Then, heat the oil in a large Dutch oven over medium-high heat until it's very hot and shimmering. Sear the steaks until they have a dark brown crust, about 2-3 minutes per side. Work in batches, if needed. (You don't want to over-crowd the pot or the beef will steam instead of sear.) Then, let the steaks rest for about 10 minutes.
  • After the steaks have rested, slice them into 1-2 inch cubes. Toss the beef cubes with the all-purpose flour until the flour is mostly dissolved. Set aside.

Make the stew

  • Preheat the oven to 300°F (150°C). Return the Dutch oven to the stove. Melt the butter over medium-high heat. Then, add the onions, carrots, celery, and a big pinch of salt. Sauté the veggies just until they're slightly softened and starting to brown on the edges. Spoon the veggies into a bowl. Let them cool, cover, and refrigerate for later.
  • Reduce the heat to medium. Add the garlic, rosemary, thyme, and tomato paste. Cook, stirring constantly, until the tomato paste is dark red and the herbs are fragrant.
  • Deglaze the Dutch oven with the red wine. Simmer, scraping up any brown bits on the bottom of the pan, until the wine is reduced by half.
  • Next, add the beef broth, Worcestershire sauce, bay leaf, and the seared brisket along with any leftover juices. Stir well and bring the stew to a gentle boil.
  • Remove the Dutch oven from the heat. Cover the Dutch oven, tilting the lid so steam can escape. Place the pot in the oven and braise for 2 1/2-3 hours, until the brisket is very tender. If the brisket is not tender after 3 hours, give it another 30 minutes.

Add the rice & veggies

  • Once the brisket is fork tender, carefully remove the pot from the oven and return it to the stovetop. If the liquid has reduced too much, pour another cup of beef broth into the stew.
  • Using a fine-mesh sieve, rinse the wild rice until the water runs clear, about 1-2 minutes. Add the rinsed wild rice and reserved veggies along with any juices to the stew.
  • Bring the stew to a boil over medium-high heat. Then, cover the pot and reduce the heat to low. Gently simmer the rice according to the package directions, about 45-50 minutes.
  • Right before serving, stir the frozen peas into the stew until they're warmed through. Discard the bay leaf, rosemary, and thyme. Season with more salt and pepper, to taste. Serve and enjoy!

Notes

If you can only find large briskets, ask the butcher at the meat counter to cut it down to the amount you need. Or, vacuum seal leftover brisket and freeze it for future recipes!
I like to use J. Kenji López-Alt’s tip of searing steaks before cutting the meat into chunks. The beef gets a gorgeous brown crust but also comes out nice and juicy.
It’s important to coat the beef cubes in flour until the flour completely dissolves. It’s the best way to thicken the broth without ending up with lumps of flour.
I always recommend braising stew in a Dutch oven if you have one! The thick cast iron helps lock in heat and moisture. The heat retention is amazing for slow cooking, leading to meat is nice and tender.
Adjust the cooking time as needed. You want to braise the stew until the meat is fork-tender. It may take as little as 2 hours and up to 3 1/2 hours.
It’s important to keep the beef moist through the braising process so it comes out fork-tender. If you notice the stew is starting to reduce too much in the oven, add more beef broth as needed.
For a soupier consistency, feel free to add more beef broth. Just don’t go overboard or you’ll end up with a flavorless stew.
Add the seared veggies just for the last 45 minutes of cooking. If you braise the veggies with the stew, they’ll end up over-cooked. At 45 minutes, they’ll come out tender but not mushy!
Cuisine: American
Course: Main Course, Soup
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 481kcal, Carbohydrates: 34.6g, Protein: 49.9g, Fat: 13.8g, Saturated Fat: 5g, Cholesterol: 94mg, Sodium: 379mg, Potassium: 805mg, Fiber: 4.8g, Sugar: 6.3g, Calcium: 72mg, Iron: 5mg
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Originally posted on October 10, 2014.