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Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits

Food & Wine
  • 5 minutes
  • Serves

INGREDIENTS

2 1/4 lb

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

Pepper

1/2 lb

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 qt

beef stock or low-sodium broth

Whipped cream and Cheddar-Jalapeño Biscuits, for serving