Comforting Brisket and Mushroom Stew

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Skill Level
Preparation Time 20 minutes Total Time 3 1/2 to 4 hours
Servings 8 Cost Per Serving $2.73
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Image of a bowl of comforting brisket and mushroom stew


2 lbsWhole Beef Brisket of Beef Chuck
3Carrots, medium dice
1Large Onion, medium dice
5 clovesGarlic, crushed
3 cupsMixed Mushrooms, roughly chopped
3 cupsBeef Stock
2 tbspTomato Paste
5 sprigsThyme
3Bay Leaves
3 tbspBalsamic Vinegar
2 tbspGaram Masala
2 tbspDijon Mustard
2 tbspOlive Oil or Grape Seed Oil
To tasteSea Salt and Frshly Ground Black Pepper


  1. ​Trim the brisket or chuck of any excess fat. Rub the meat first with Dijon mustard and then season with garam masala and a good pinch of sea salt and black pepper.
  2. In a medium soup pot over medium heat add 1 tbsp of olive oil. Once it begins to shimmer add the brisket. You should hear it sizzle gently. Sear both sides for about 3 to 4 minutes, until you get a nice golden brown. Remove the meat from the pot and set aside.
  3. Add another tbsp of olive oil and place your mushrooms, carrots, onion and garlic in the pot. Stir well and cook for about 5 minutes. Add the tomato paste and balsamic vinegar. Stir well to combine.
  4. Add the meat back in and add the stock. Tie your thyme and bay leaf up with some butchers twine and add (easier to remove after). Bring the liquid up to a simmer (gently bubbling).
  5. Cover with the lid and turn the heat down to low, allow it to simmer for about 3 ½ to 4 hours. Cook until the beef easily shreds apart. Season to taste.


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