Ingredients Meat & Poultry Beef Recipes Brisket Recipes Brisket and Potato Stew 4.0 (41) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print