Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits


The beef for this simple stew marinates in red wine, garlic, sage, and rosemary to help make it tender. Served with a dollop of cream, it's an extremely luscious dish. The fluffy Cheddar-Jalapeño Biscuits are delicious with the beef stew as well as with eggs at breakfast.

Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits
Photo: © John Cullen
Active Time:
1 hrs
Chill Time:
2 hrs 30 mins
Total Time:
6 hrs
6 to 8 servings



  • 2 1/4 pounds beef brisket, trimmed and cut into 1-inch pieces

  • 1 (750-milliliter) bottle dry red wine, such as Pinot Noir

  • 10 garlic cloves, crushed

  • Sage leaves from 3 sprigs

  • Rosemary leaves from 2 sprigs

  • 1/4 cup vegetable oil

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 pound mixed mushrooms, such as stemmed shiitake, button, or oyster, cut into 1-inch pieces

  • 6 celery ribs, chopped

  • 2 medium yellow onions, chopped

  • 2 medium carrots, chopped

  • 1 quart beef stock or low-sodium broth

  • Whipped cream, for serving

  • Cheddar-Jalapeño Biscuits, for serving

Cheddar-Jalapeño Biscuits

  • 2 1/4 cups all-purpose flour

  • 2 tablespoons sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 stick (1/2 cup) cold unsalted butter, cubed

  • 1 cup cold whole milk

  • 1 cup shredded aged cheddar cheese

  • 1/4 cup finely chopped pickled jalapeños

  • 1 large egg, lightly beaten


Make the Stew

  1. In a large bowl, cover the meat with the wine and add the garlic, sage, and rosemary. Cover with plastic wrap and let stand at room temperature for at least 2 hours or refrigerate overnight.

  2. Using tongs, transfer the meat to a paper towel-lined plate; pat dry. Strain the marinade through a fine sieve set over a bowl; reserve the wine and discard the garlic and herbs.

  3. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the meat generously with salt and pepper and add half of it to the casserole in a single layer. Cook over moderate heat, turning occasionally, until browned all over, 8 to 10 minutes. Using a slotted spoon, transfer to a large plate; repeat with the remaining meat.

  4. Add the mushrooms, celery, onions, and carrots to the casserole and cook over moderately high heat, stirring occasionally, until softened and beginning to brown, about 10 minutes. Add the reserved wine to the casserole and simmer until reduced by three-quarters, about 10 minutes.

  5. Return the meat and any accumulated juices to the casserole along with the stock and return to a simmer. Cover the casserole and cook over low heat until the meat is very tender, about 2 hours.

  6. Ladle the brisket stew into bowls and top with a dollop of whipped cream. Serve immediately, passing the Cheddar-Jalapeño Biscuits at the table.

Make the Biscuits

  1. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the milk, cheddar, and jalapeños just until a shaggy dough forms.

  2. Turn the dough out onto a lightly floured work surface and knead gently just until it comes together. Pat the dough out to a 1/2-inch-thick rectangle. Using a 3-inch round biscuit cutter, stamp out 10 to 12 biscuits. Gently press the scraps together and stamp out more biscuits. Arrange on the prepared baking sheet and freeze for 30 minutes.

  3. Preheat the oven to 375°F. Brush the biscuits with the beaten egg and bake until golden brown, about 15 minutes. Serve hot or warm.

Make Ahead

The brisket stew can be made 2 days ahead and stored in the refrigerator. Reheat gently before serving. The unbaked biscuits can be transferred to a sturdy plastic bag and frozen for up to 1 week.

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