Rich, slow-braised brisket meets earthy mushrooms in a deeply flavourful stew, served with cheesy, fluffy cheddar jalapeño biscuits for the ultimate comforting meal. This dish is perfect for slow evenings, weekend cooking, and sharing with family around the table.
⏱️ Time Required
Prep Time: 30 minutes
Cook Time: 2–3 hours (slow braise)
Total Time: ~3 hours
🍽️ Serves
6–8
🛒 Ingredients
Brisket & Mushroom Stew
1.5–2 kg beef brisket, trimmed and cut into large chunks
2 Tbsp olive oil
2–3 carrots, sliced
2 celery stalks, sliced
1 large onion, diced
3 cloves garlic, minced
250 g mushrooms, sliced
1/4 cup tomato paste
2 cups beef stock
1 cup red wine (optional)
2 bay leaves
1 tsp dried thyme
Salt + pepper, to taste
Cheddar Jalapeño Biscuits
2 cups self-raising flour
1 tsp baking powder
½ tsp sea salt
¼ cup cold butter, cubed
1 cup grated sharp cheddar
1–2 jalapeños, seeded and finely chopped
¾ cup milk
1 egg
🧑🍳 Method
Prepare the Stew
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Sear the brisket: Heat olive oil in a large heavy pot over medium-high heat. Brown brisket pieces on all sides. Remove and set aside.
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Sauté aromatics: In the same pot, add carrots, celery and onion. Cook 5–7 minutes until softened. Add garlic and mushrooms; sauté 2–3 minutes more.
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Build the stew: Stir in tomato paste, beef stock, red wine (if using), bay leaves and thyme. Return browned brisket to the pot. Season with salt and pepper.
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Slow braise: Cover and simmer on low for 2–3 hours, until the brisket is tender and the sauce has reduced into a rich, flavorful gravy.
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Adjust seasoning: Taste and adjust salt and pepper as needed. Remove bay leaves.
Prepare the Biscuits
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Preheat oven: 220°C (430°F) and line a baking tray.
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Mix dry ingredients: In a bowl, whisk flour, baking powder and salt. Cut in cold butter until mixture resembles coarse crumbs.
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Add cheese + jalapeño: Stir in grated cheddar and chopped jalapeños.
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Add wet ingredients: Whisk together milk and egg in a jug. Pour into dry mix and stir until just combined.
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Shape & bake: Drop spoonfuls onto prepared tray. Bake 12–15 minutes until golden and fluffy.
🍽 To Serve
Ladle the rich brisket and mushroom stew into bowls, and serve with warm cheddar jalapeño biscuits on the side. The biscuits are perfect for sopping up every last drop of gravy.
🧊 Storage
Stew: Store in an airtight container in the fridge for up to 4 days.
Biscuits: Best eaten fresh, but can be kept for 2 days wrapped at room temperature.
✨ Tips & Variations
Swap mushrooms for smoked bacon or button + shiitake mix for extra depth.
Add a splash of balsamic vinegar at the end for brightness.
For a slow cooker version, transfer everything to your slow cooker and cook on low for 6–8 hours.
Make biscuits spicier by adding a dash of chili flakes.
📊 Nutritional Information
(Approximate per serving — stew + biscuit)
Calories: ~680 kcal
Protein: ~38 g
Fat: ~30 g
Carbohydrates: ~66 g
Fibre: ~4 g
Sodium: ~550 mg
🥕 Nutrition Notes
This recipe delivers satisfying protein and richness from slow-braised brisket, combined with fibre and vitamins from mushrooms and vegetables. The biscuits add comforting carbs and sharp cheddar flavour — perfect for sharing but best enjoyed in moderation as part of a balanced day.
🌿 Ingredient Notes
Brisket: A well-marbled cut that becomes meltingly tender with slow cooking.
Mushrooms: Add earthiness and umami to the stew.
Cheddar Jalapeño Biscuits: Sharp cheddar provides savoury depth, while jalapeño adds a gentle kick.
