Braised Brisket of Beef

Braised Brisket of Beef

Beef and vegetables braised in red wine.

6 servings
Preparation 20 min
Cooking 8 h

380 calories per serving 


1.2 kg blade pot roast, rib roast or shoulder cloud    
1 1/2 tbsp canola oil   23 mL
2 onions, thinly sliced   400 g
4 carrots, cut into 3 cm pieces   400 g
4 potatoes, cut into 1 cm-thick slices   800 g
3 turnips, or rutabagas , cut into 1-cm slices   500 g
3 stalks celery, cut into3 cm pieces   220 g
3 cloves garlic, minced    
1/2 cup red wine   125 mL
1/2 cup water   125 mL
3 tbsp tomato paste   45 mL
  ground pepper to taste    
1 pinch salt [optional]   0.1 g

Before you start

A slow cooker is needed to make this recipe.


  1. Heat the oil in a large, thick-base pan over medium-high heat. Add the beef and sauté until it is browned on all sides, about 8 min.
  2. Meanwhile, prepare the vegetables: Thinly slice the onions, then put them in the bottom of the ceramic cooking pot. Peel the carrots, potatoes and turnips. Cut the potatoes and turnips into 1 cm-thick slices, then arrange them on top of the onions. Mince the garlic, then add it to the pot. Coarsely cut the carrots and celery stalks into 3 cm pieces, then set aside.
  3. When the meat is brown-coloured, place it on top of the potato and turnip layer. Put the carrots and celery pieces around the sides of the meat. Season with salt to taste. Pour the wine and water into the browning pan to dilute any sediment. Stir in the tomato paste, then transfer the mixture to the ceramic pot.
  4. Cover the slow cooker with the lid and switch to 'high' or 'auto'. Cook for 1 h, then leave on 'auto' or switch to 'low' and cook for a further 6-8 h, or until the meat and vegetables are tender. Alternatively, cook on high throughout for 4-5 h.
  5. Season with pepper just before serving. Serve the meat and vegetables with the cooking juices.


This stew can be made a few days ahead and reheated over moderate heat.

Nutrition Facts Table

Nutrition Facts

per 1 serving (420g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 3.5 g
+ Trans 0.3 g

19 %


65 mg


170 mg

7 %


41 g

14 %


7 g

26 %


9 g


29 g

Vitamin A

100 %

Vitamin C

70 %


8 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Source of :
Calcium, Vitamin D, Vitamin E
Good source of :
Copper, Pantothenic Acid, Vitamin B1, Vitamin B2
Excellent source of :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K, Zinc

More info

This recipe is in the following categories: Beef | Vegetables | Main courses/Entrées | Diabetes-friendly | High Fibre | High Iron | Kosher | Braise/Stew | Slow Cook

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