Slow Cooker Cranberry Brisket Stew

Total Time
9 hr 20 min
20 min
9 hr
The cranberries mellow quite a bit during cooking, creating a warming, sweet sauce that’s laced with wintry spices.


cooking spray

1 spray(s)

uncooked lean and trimmed beef brisket

2 pound(s), preferably from the “flat cut” or “first cut”

uncooked red onion(s)

½ cup(s), chopped

uncooked Brussels sprouts

1½ pound(s), large, halved

fresh cranberries

2 cup(s)

fat-free beef broth

¾ cup(s), reduced sodium

uncooked baby carrots

8 medium, halved lengthwise

bolied and steamed European chestnuts

4 oz, about 1/2 cup jarred, steamed chestnuts

packed light brown sugar

3 Tbsp

red wine vinegar

2 Tbsp

dried thyme

1 tsp

ground ginger

½ tsp

ground allspice

½ tsp

table salt

½ tsp

black pepper

½ tsp

ground cloves

¼ tsp


  1. 1. Lightly coat a large skillet with cooking spray; set over medium-high heat for 1 to 2 minutes. Add brisket. Cook, turning once, for 6 minutes, until well browned. Set aside off heat.
  2. 2. In a 5- to 6-quart slow cooker combine onion, Brussels sprouts, cranberries, broth, carrots, chestnuts, brown sugar, vinegar, thyme, dried ginger, allspice, salt, pepper, and cloves. Nestle brisket into this mixture. Cover and cook on low for 9 hours or until brisket is fork-tender.
  3. 3. Transfer brisket to a large cutting board; cool for 5 minutes. (Keep cooker covered to keep other ingredients warm.) Slice meat into 8 portions. Place each in a bowl and divide vegetables and sauce evenly among them.
  4. Serving size: 1 brisket slice and 1 1/2 cups vegetables and sauce.

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