Brisket and Potato Stew

Name: Brisket and Potato Stew
Prep time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 3 medium carrots, cut into 1/2-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 1/2-inch pieces; 4 cups cubed Slow-Cooker Brisket and Onions; 1 1/2 cups frozen peas

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Prep Time: 25 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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2 tablespoons extra-virgin olive oil3 medium carrots, cut into 1/2-inch pieces1/2 white onion, diced mediumCoarse salt and ground pepper3 tablespoons all-purpose flour4 cups low-sodium chicken broth1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces4 cups cubed Slow-Cooker Brisket and Onions1 1/2 cups frozen peas

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Instructions

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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.