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A bowl of vegetable and beef soup with peas, carrots, potatoes, and tomatoes. Fresh cherry tomatoes in a container are visible in the background.
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Leftover Brisket Stew Recipe

A hearty and flavorful way to use up leftover brisket! This comforting stew is packed with tender brisket, potatoes, carrots, and savory broth. Perfect for a cozy dinner and even better the next day. Great for freezing or meal prep!
Course Soup
Cuisine American
Keyword brisket, brisket stew, leftover brisket, leftover brisket stew, stew
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 170kcal
Author Christina

Ingredients

For the Stew:

  • 2 cups leftover smoked brisket chopped or shredded
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 1 potato diced (optional)
  • 1 can diced tomatoes
  • 6 cups beef broth or substitute with water and bouillon
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme dried or fresh
  • 1 cup frozen peas optional

Instructions

  • Heat olive oil in a large pot.
  • Add diced onions, garlic, carrots, and celery. Sauté for 3-5 minutes until softened and fragrant.
  • Add the diced tomatoes and thyme.
  • Pour in beef broth and stir to combine. Add diced potato.
  • Bring to a boil, then reduce heat and let simmer for 30-40 minutes, stirring occasionally.
  • For slow cooker: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Stir in the leftover brisket and let cook for another 15 minutes.
  • If using, add frozen peas and simmer for another 5 minutes.
  • Adjust seasoning with salt and pepper.

Nutrition

Calories: 170kcal | Carbohydrates: 11g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 1017mg | Potassium: 574mg | Fiber: 2g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg