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Barbecue Brisket-Style Beef Mushroom Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef brisket, trimmed and cut into 1-inch chunks
  • 8 ounces cremini mushrooms, quartered
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 cup barbecue sauce
  • 1.5 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Season the beef chunks with salt, pepper, and smoked paprika. Heat a large skillet over medium-high heat and brown the beef in batches until it has color on all sides. Transfer the beef to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet and cook for 2 minutes until the onion starts to soften. Scrape the mixture into the slow cooker.
  • Add the quartered mushrooms, barbecue sauce, beef broth, Worcestershire sauce, and brown sugar to the slow cooker. Stir everything together.
  • Cover and cook on low for 8 hours or on high for 5 hours until the beef is fork-tender.
  • Stir the stew once more before serving to distribute the sauce.

Notes

For a thicker sauce, remove the lid for the last 30 minutes of cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if needed. If your barbecue sauce is very sweet, you can skip the brown sugar.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board