Ingredients Meat & Poultry Beef Recipes Brisket Recipes Brisket and Potato Stew 4.0 (42) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 25 mins Total Time: 45 mins Servings: 6 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. Ingredients 2 tablespoons extra-virgin olive oil 3 medium carrots, cut into ½-inch pieces ½ white onion, diced medium Coarse salt and ground pepper 3 tablespoons all-purpose flour 4 cups low-sodium chicken broth ½ pound fingerling or other small potatoes, cut into ½-inch pieces 4 cups cubed Slow-Cooker Brisket and Onions 1 ½ 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. Originally appeared: Everyday Food, April 2011 Rate It PRINT