Reviews (1) Add Rating & Review 41 Ratings 5 star values: 18 4 star values: 12 3 star values: 5 2 star values: 5 1 star values: 1 Martha Stewart Member Rating: 4 stars 10/18/2017 Used leftover central Texas smoked brisket, used all chicken stock- no water. Also added a package of diced frozen spinach. Great base for so much!
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Gallery Brisket and Potato Stew Recipe Summary prep: 25 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 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
Gallery Brisket and Potato Stew
Recipe Summary prep: 25 mins total: 45 mins Servings: 6
Gallery
Brisket and Potato Stew
Brisket and Potato Stew
Brisket and Potato Stew
Recipe Summary prep: 25 mins total: 45 mins Servings: 6
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 6
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 6
6
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 41 Ratings 5 star values: 18 4 star values: 12 3 star values: 5 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 4 stars 10/18/2017 Used leftover central Texas smoked brisket, used all chicken stock- no water. Also added a package of diced frozen spinach. Great base for so much!
Reviews (1)
Add Rating & Review 41 Ratings 5 star values: 18 4 star values: 12 3 star values: 5 2 star values: 5 1 star values: 1
Add Rating & Review
41 Ratings 5 star values: 18 4 star values: 12 3 star values: 5 2 star values: 5 1 star values: 1
41 Ratings 5 star values: 18 4 star values: 12 3 star values: 5 2 star values: 5 1 star values: 1
41 Ratings 5 star values: 18 4 star values: 12 3 star values: 5 2 star values: 5 1 star values: 1
5 star values: 18 4 star values: 12 3 star values: 5 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 4 stars 10/18/2017 Used leftover central Texas smoked brisket, used all chicken stock- no water. Also added a package of diced frozen spinach. Great base for so much!Martha Stewart Member
Rating: 4 stars 10/18/2017
Used leftover central Texas smoked brisket, used all chicken stock- no water. Also added a package of diced frozen spinach. Great base for so much!
Rating: 4 stars
All Reviews for Brisket and Potato Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brisket and Potato Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
