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.



Ingredient Checklist


Instructions Checklist
  • 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)

41 Ratings
  • 5 star values: 18
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
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!