Seven Kingdoms Smokey Beef & Bacon Stew
with Cheesy Rolls & Red Wine-Thyme Jus
- Wheat
- Gluten
- Soy
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Eggs
- Milk
Channel your inner Targaryen and feast on a slow-simmered, seven kingdoms smokey beef and bacon tew that's rich enough to satisfy any dragon rider. Tender beef and bacon bathes in a deep, dark jus that's as bold as the bloodline of Old Valyria. Mop up every last drop with warm, molten-cheese rolls and secure your claim to the dinner table before the flames take over. © 2026 WarnerMedia Direct Australia Pty Ltd. All rights reserved. HBO Max is used under license.
Ingredients
1
Parsnip
1
Carrot
1
Brown Onion
1 sachet
Thyme
375 g
Slow-Cooked Beef Brisket
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1 sachet
Vegetable Stock Pot
2
Garlic
2
Bake-At-Home Continental Rolls
(Contains: Wheat, Gluten, Soy May be present: Sesame, Eggs, Milk)
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Red Wine Jus
(Contains: Milk, Soy)
100 g
Bacon
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
1 cup
water
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Peel turnip. Cut turnip and carrot into bite-sized chunks.
- Cut brown onion into wedges.
- Pick thyme leaves.
- Place carrot, turnip and onion on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, place slow-cooked beef brisket, thyme and paprika spice blend in a baking dish. Pour liquid from the packaging over beef. Add the water and stock concentrate and stir to combine.
- Cover with foil and roast for 15 minutes.
- Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.
- When the brisket has 10 minutes remaining, finely chop garlic. Slice contintental roll in half lengthways. Cut bacon into 1cm pieces.
- Place the butter and garlic in a small heatproof bowl and microwave in 10 second bursts or until melted. Season with salt.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook bacon until golden, 5-6 minutes.
- Meanwhile, brush garlic butter over cut sides of the rolls and sprinkle over Cheddar cheese.
- Place rolls directly on wire racks in oven and bake until heated through, 5 minutes.
- Remove brisket from oven and shred with 2 forks.
- To the baking dish, add cooked bacon, red wine jus, and roasted veggies. Stir to combine. Season to taste.
- Divide smokey beef brisket and bacon stew between bowls. Serve with cheesy rolls. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The stew's smoky, rich flavours won many fans, though some found it mild and felt it needed more depth.
- Ease of prep: Most found it straightforward to put together, though several noted the actual cooking time ran longer than the recipe suggested.
- Suggestions: Many reviewers found the stew too thin and watery; reducing the liquid or stirring in a starch to thicken it is worth considering. Heating the red wine jus before adding it, and discarding excess cooking liquid after shredding the brisket, may also help. Several suggested adding potato, sweet potato, or extra carrot and parsnip to bulk out the vegetables, and a few added celery or broccoli with good results. Trimming visible fat from the brisket before shredding is also recommended, as many found it quite fatty.
- Leftovers: At least one reviewer noted the dish tasted even better the next day, and one household reported plenty left over.
- Portions: Some felt the vegetable and meat quantities were on the light side, particularly for two or more adults.
