Martha Stewart Brisket and Potato Stew

Martha Stewart brisket and potato stew takes 45 minutes and leftover slow-cooker brisket, fingerling potatoes and carrots to make a hearty one-pot beef stew. Save this easy weeknight dinner for cold winter nights, fall family suppers or Sunday meal prep, because it's a cozy leftover-brisket recipe.

Stir the flour into the softened carrots and onion before any liquid goes in, because that thickens the broth into a silky stew base. Skip it and you get a thin, watery soup that never clings to the meat.

Martha builds the stew around cooked slow-cooker brisket, so the beef brings hours of braised flavor without any long simmering. Adding it only for the last 3 minutes also keeps the meat tender instead of stringy.

Martha Stewart Brisket and Potato Stew

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

340

kcal

Tender brisket cubes, soft potatoes and carrots sit in a lightly thickened, savory broth with sweet peas. It all comes together in one pot on the stovetop.

Ingredients

• 2 tablespoons extra-virgin olive oil
  

• 3 medium carrots, cut into ½-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 ½-inch pieces
  

• 4 cups cubed Slow-Cooker Brisket and Onions
  

• 1 1/2 cups frozen peas
  

Directions

• Soften the vegetables: Heat 2 tablespoons olive oil in a medium pot over medium-high, then add 3 diced carrots and 1/2 diced white onion. Season with coarse salt and pepper and cook for 5 minutes, until the onion turns translucent.
• Stir in the flour: Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir until everything is coated. This is what thickens the broth, so mix it well before adding any liquid.
• Add the broth: Stirring constantly, slowly pour in 4 cups low-sodium chicken broth and 2 cups water. Pouring gradually keeps the flour from clumping.
• Simmer the potatoes: Add 1/2 pound fingerling potatoes, cut into 1/2-inch pieces, and bring the pot to a boil over high heat. Then reduce to a rapid simmer and cook for 15 minutes, stirring occasionally, until the carrots and potatoes are tender.
• Add brisket and peas: Stir in 4 cups cubed Slow-Cooker Brisket and Onions and 1 1/2 cups frozen peas. Cook for 3 minutes, just until everything is heated through, then serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought or other cooked beef instead of the slow-cooker brisket?

Yes, any cooked beef works, such as leftover pot roast, chuck roast or deli roast beef. Cut it into bite-size cubes and add it at the end, since it only needs to heat through in about 3 minutes.

How long does brisket and potato stew keep in the fridge?

Store it in an airtight container for up to 4 days. The potatoes soak up broth as it sits, so add a splash of water or broth when you reheat it on the stove.

Can I make this stew ahead of time?

You can cook the stew through the potato step and refrigerate it for a day or two. Then bring it to a simmer and stir in the brisket and peas right before serving so the peas keep their bright color.

Can I freeze this stew?

It freezes for up to 3 months, though the potatoes get a little softer after thawing. Cool it completely, freeze it in portions and thaw overnight in the fridge before reheating gently.

What is the most common mistake with this stew?

Dumping the broth in all at once is the usual problem, because the flour clumps and the stew turns lumpy. Pour it in slowly while stirring, and keep the potatoes at a simmer rather than a hard boil so they don't fall apart.