Beef Brisket Stew with Potatoes: A Hearty and Comforting Winter Recipe
As the weather turns colder and the days get shorter, there’s nothing like a warm, comforting bowl of stew to curl up with. And one of the most satisfying stews out there is the classic beef brisket stew with potatoes. In this article, we’ll take a look at the basics of making this delicious and filling dish, as well as some tips and tricks to elevate it to new heights.
What Is Beef Brisket?
Before we dive into the recipe, let’s take a quick look at what beef brisket is. Beef brisket is a cut of beef that comes from the lower chest or breast area of the cow. It’s known for being a tougher, more connective tissue-filled cut of meat, which makes it perfect for slow-cooking methods like stewing. When cooked low and slow, the beef becomes tender and falls apart easily, making it a delicious addition to many a dish.
The Ingredients
Here are the ingredients you’ll need to make this delicious beef brisket stew with potatoes:
- 2 pounds beef brisket, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2-3 medium-sized potatoes, peeled and chopped
- 1 cup beef broth
- 1 cup red wine
- 1 teaspoon dried thyme
- Salt and pepper to taste
The Instructions
Now that we have our ingredients, let’s get started with the cooking process.
- In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the beef pieces and cook until browned on all sides, about 5 minutes. Remove the browned beef from the pot and set aside.
- Add more oil if necessary, then add the chopped onion to the pot. Cook until the onion is translucent and starting to caramelize, about 8-10 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the chopped carrots and cook for an additional 5 minutes, or until they start to soften.
- Add the chopped potatoes, beef broth, red wine, thyme, salt, and pepper to the pot. Stir to combine.
- Add the browned beef back to the pot and stir to coat with the sauce.
- Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 2-3 hours, or until the beef is tender and falling apart.
Tips and Variations
Here are a few tips and variations to take your beef brisket stew with potatoes to the next level:
- Use a slow cooker: If you don’t want to spend the whole day tending to the pot, simply brown the beef and cook the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- Add some extra flavor: You can add some extra depth to the stew by sautéing some bay leaves, celery, and onions before adding the potatoes and beef.
- Make it spicy: If you like a little heat, add some diced jalapeños or red pepper flakes to the pot for an extra kick.
- Add some other vegetables: This stew is a great vehicle for adding other vegetables to the pot. Some ideas include diced bell peppers, sliced mushrooms, and chopped celery.
Conclusion
And there you have it, a delicious and hearty beef brisket stew with potatoes recipe that’s sure to warm your belly and your heart. With its rich, comforting flavors and tender, fall-apart beef, this stew is a must-make for anyone who loves a good comforting meal. So grab your apron, fire up your pot, and let’s get cooking!
Beef Brisket Stew with Potatoes
# Ingredients
* 2000g beef brisket
* 500g yellow potatoes
* 55g broad bean paste
* 30g yellow soybean paste
* 2 cinnamon sticks
* 5g star anise
* 2g Sichuan peppercorns
* 2 bay leaves
* 60g green onions
* 60g ginger
* 60g garlic
* 3g salt
* 5g MSG
* 2g sugar
* 5g black pepper
* 1000g water
# Directions
1. Prepare the beef brisket: Cut them into uniformly sized pieces.
2. Prepare the yellow potatoes: Cut into roll-cut pieces, making sure not to soak them for too long to avoid losing starch, which affects the texture.
3. Prepare the green onions, ginger, and garlic: Set aside.
4. Blanch the beef: Place the beef pieces in cold water in a pot. If the beef is fresh, there is no need to add green onions, ginger, or cooking wine. After the water boils, skim off the scum. If scum continues to appear, add a couple of spoons of cold water and bring to a boil again to skim off the scum. This process may need to be repeated three times, depending on the quality of the beef, until the water is clear. Remove the beef from the pot.
5. Fry the beef: Heat oil in a pan, add two slices of ginger, and stir-fry briefly before adding the blanched beef. Continue stir-frying until there is no moisture at the bottom of the pan, then remove the beef and transfer it to a pressure cooker.
6. Prepare the sauce: Reheat oil in the pan, add green onions, ginger, and garlic to fry until fragrant, followed by the bay leaves, star anise, and cinnamon. Continue to fry until aromatic, then add the broad bean paste and fry until fragrant before adding the yellow soybean paste.
7. Cook the sauce: Add water to the pan, cook for a moment, add dark soy sauce for coloring, and season with black pepper.
8. Stew the beef: After bringing the sauce to a boil, pour into the pressure cooker with the beef. Cover and after the pressure cooker reaches pressure, stew for 25 minutes. If you do not have a pressure cooker, stew slowly for at least 1 hour, depending on the size of the beef pieces, the quality of the beef, and the cooking temperature at home.
9. Add the potatoes: After the beef is tender, add the potatoes, place at the bottom of the pot, and cook on low heat for 5 minutes.
10. Serve: When the beef is tender and coated with sauce and the potatoes are soft, the dish is ready to be served.
Looks delicious!
100% delicious.
Brisket and beef ribs are separate cuts.