BRISKET AND POTATO STEW

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Brisket and Potato Stew image

Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 medium carrots, cut into 1/2-inch pieces
1/2 white onion, diced medium
Coarse salt and ground pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces
4 cups cubed Slow-Cooker Brisket and Onions
1 1/2 cups frozen peas

Steps:

  • In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.

Nutrition Facts : Calories 380 g, Fat 13 g, Fiber 4 g, Protein 44 g

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