1-First Step: Gather and Prep IngredientsBegin by chopping your ingredients so everything is ready to go. Trim the fat from 3 pounds of beef brisket and cut it into 2-inch chunks, slice 1 large carrot, dice 1 large white onion, and mince 6 cloves of garlic. This mise en place helps you move quickly once cooking starts, and it’s a great way to adapt for dietary needs like using gluten-free flour.

2-Second Step: Preheat and Sear the MeatFor the traditional oven method, preheat your oven to 350°F (175°C). Heat 1 tablespoon of extra-virgin olive oil in a large Dutch oven, then sauté 6 ounces of roughly chopped bacon for about 3 minutes until it’s crisp and remove it. Pat the beef dry and sear it in batches until browned, which locks in juices and adds that rich taste great for outdoor cooking enthusiasts who love that grilled vibe.

3-Third Step: Cook the VegetablesAfter removing the beef, sauté the carrot and diced onion in the same pot until they soften, about 5 minutes. Add 4 minced garlic cloves and cook for 1 more minute to release their aroma. Drain any excess fat to keep the dish balanced, especially if you’re watching calories.

4-Fourth Step: Combine and SimmerReturn the bacon and beef to the pot, then season with a pinch of coarse salt, a pinch of ground pepper, and 2 tablespoons of flour. Cook this mixture for 4-5 minutes to coat everything. Add the optional 12 pearl onions, 3 cups of red wine, 2-3 cups of beef stock, 2 tablespoons of tomato paste, 1 crushed beef bouillon cube, 1 teaspoon of chopped thyme, 1 tablespoon of chopped parsley, and 2 bay leaves. Bring it to a simmer, cover, and transfer to the oven for 2-3 hours until the meat is tender. For a milder sauce, use only 2 cups of wine and 3 cups of stock, which works well for those new to bold flavors.

5-Fifth Step: Prepare the MushroomsWhile the stew simmers, heat 2 tablespoons of butter in a skillet, add the remaining 2 minced garlic cloves, and cook for 30 seconds. Toss in 1 pound of quartered mushrooms and cook for 5 minutes until they’re seasoned and golden. Set them aside to add later, ensuring they stay fresh and add that buttery touch without shriveling.

6-Sixth Step: Finish and ServeOnce done, strain the stew through a colander over a pot, discard the bay leaves, and return the beef mixture to the pot with the mushrooms. Simmer the sauce until it thickens to about 2.5 cups, skimming off fat as needed, and adjust with stock if it’s too thick. Taste and season, then pour the sauce over the meat and garnish with the remaining tablespoon of parsley. Serve hot with sides like the ones in our slow-cooked beef noodles recipe for a complete meal. Total time is about 3 hours and 15 minutes, making it adaptable for stove top, Instant Pot, or slow cooker methods as outlined below.

7-Alternative Cooking Methods: For the stove top method, follow the same steps but simmer on the stove for 1.5-2 hours. In the Instant Pot, use the sear function, then pressure cook on high for 30 minutes with natural release. For slow cooker, sear first and cook on high for 6 hours or low for 8 hours. Each method ensures the beef becomes tender while fitting various preferences, like quick prep for busy parents. Learn about the nutritional benefits of beef to see how it fits your diet.