Brisket Point Beef Stew

beef stew

The best Beef Stew that comes from your BBQ starts at selecting a really good piece of meat. In the old days the brisket was a waste product from the butcher that he used himself and where American BBQ essentially came from. But that brisket did not always went on a smoker. Now, that brisket point went in a cast iron dutch oven and formed the base of the best stews you can imagine.
This beef stew brings back the warmth in these cold winter evenings. It’s the beef stew that kept us fed during the winter for ages and it will feed you as well in this beautiful recipe.

Prep Time 15 mins
Cook Time 3 hrs
Grill Time 15 mins
Course Beef, Classic BBQ, Main Course, Soup
Cuisine American, Barbecue, Brisket, Classics, Low and Slow
Servings 12
Calories 348 kcal


  • 2500 grams brisket point
  • 2 carrots chopped
  • 2 white onions sliced
  • 1 leek fine chopped
  • 2 bay leaves
  • 2 cloves whole
  • 1 liter water
  • 1 tbsp sweet soy sauce
  • 500 ml concentrated beef broth
  • 1000 grams french fries
  • PitmasterX's Classic BBQ rub


Preparing the meat

  • Start by trimming off any excess fat from the brisket point. Leaving too much fat on the meat will result in having a layer of fat on the stew once it's done.
  • Load up your grill with briquettes and light them up. A stew takes a long time to cook, which make briquettes the perfect fuel for this session since they will burn for a long period of time.
  • place the grill grates on the lowest possible position over direct heat.
  • Season the brisket with salt, pepper and garlic. This is a big chunk of meat, so don't be shy with the seasoning.
  • Grill the brisket over direct heat, Once the meat achieved a nice golden crust on both sides, take it off the grill and cube it up with a sharp knife.
  • Place a dutch over on your grill and let it get nice and hot.

Preparing the stew

  • Chop up the carrots in rough bite-size chunks.
  • Add some trimmed off fat from the brisket to the pan and let it melt.
  • Throw in the carrots, together with two sliced onions and a finely chopped leek, put the lid back on the pan to retain heat.
  • Add the diced meat to the pan together with the bay leaves, cloves, garlic, soy sauce and beef stock.
  • Put the lid back on and let it simmer for at least three hours.
  • Once the meat is fall-apart tender, add the mushrooms.
  • Season with salt and pepper to taste.
  • To make this meal even better, fry up some fries and season them with the Pitmaster X Classic BBQ rub.
  • Layer the fries with you delicious stew and top it off with a drizzle of mayonaise or garlic sauce. Add some chopped chives and your hearty winter dish is ready!


Calories: 348kcalCarbohydrates: 5gProtein: 44gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 129mgSodium: 363mgPotassium: 783mgFiber: 1gSugar: 3gVitamin A: 1824IUVitamin C: 3mgCalcium: 28mgIron: 4mg
Keyword BBQ, Beef, beefstew, Brisket, brisket point, soup
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