Idaho® Fingerling Potato Braised Brisket Stew


  • 1 (approximately 2¼-pound) brisket
  • 2 tablespoons Worcestershire sauce
  • Olive oil for the pan
  • 1½ cups thinly sliced yellow onion
  • 2 tablespoons minced garlic
  • 2 tablespoons finely chopped fresh thyme, washed and dried
  • 1 tablespoon finely chopped fresh rosemary, washed and dried
  • 1 1/4 lb Idaho® Fingerling Potatoes, washed & dried
  • 2½ cups beef stock
  • ½ cup red wine
  • 1 cup frozen peas, thawed
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 250° F, and coat the bottom of a large Dutch oven or deep cast iron skillet with olive oil.
  2. Drizzle the Worcestershire sauce over the side of the brisket without fat and season generously with salt and pepper.
  3. Place the brisket, fat side up in the oil-coated pan and cover it with a fitted lid or heavy-duty foil. Place the brisket in the preheated 250° F oven for 6 hours.
  4. Remove the brisket from the oven, place it on a large plate and leave all of the cooking juices in the pan. Let it cool slightly, and then use a spoon to gently scrape off the fat and discard it.
  5. Place the brisket on a cutting board and cut it into slices, ¼ to ½-inch thick – against the grain! Set aside.
  6. Turn the oven up to 300° F.
  7. Place the pan with the brisket juices on the stove over medium heat and add the onions and garlic. Cook until the onions are soft, about 10 minutes. Then add the thyme and rosemary and stir to blend.
  8. Slice the potatoes in half (or into quarters if they’re large), lengthwise and add them to the pan. Mix everything together, and then move the potatoes to the edges of the pan and place the sliced brisket in the center.
  9. Mix the stock and wine together and pour it over the meat and potatoes and cover the pan. Place in the preheated 300° F oven, and cook until the brisket is super tender and the potatoes are very soft, about 2 hours. Remove about 1 cup of the potatoes and place them in a bowl.  Use a fork to mash them and then return them to the pan and mix them into the liquid. This will thicken the sauce.
  10. Stir the peas into the potatoes and season to taste with salt and pepper.
  11. Serve! (This only gets better with time, so it's even more delicious if you make it at least a day ahead of time. Let it cool to room temperature and then refrigerate. When you’re ready to serve, bring it back to room temperature, and then reheat it in a 350° F oven for about 20 minutes.) ­
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Yield: 4-6

Valentina Wein
Food Blogger
Cooking On The Weekends

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