Ingredients Meat & Poultry Beef Recipes Brisket Recipes Brisket and Potato Stew 4.0 (41) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print