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Crockpot Brisket Stew Recipe
This Crockpot Brisket Stew Recipe is the perfect way to use up leftover smoked brisket! Allow to slow cook and serve in a bread bowl for a tasty dinner.
Course
Dinner, Entree
Cuisine
American, Crockpot
Keyword
baby potatoes, beef brisket, crockpot, stew
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
12
Servings
Calories
261
kcal
Author
Jenny
Equipment
8 Quart Crockpot
knife
Cutting Board
Ingredients
2
Pounds
Beef Brisket
1
Onion
2
Tablespoon
Minced Garlic
12
Ounce
Beer
3 1/2
Cups
Beef Broth
2
Tablespoon
Tomato Paste
1
Splash
Worcestershire sauce
1/2
Teaspoon
Smoked Paprika
8
Potatoes
1/2
pound
Baby Carrots
3
Celery Sticks
Bread Bowls
Instructions
Spray your crockpot with a nonstick spray.
Slice your beef brisket into small cuts of meat.
Dice and slice your veggies, you could leave the peels on the potatoes but my kids prefer peeled potatoes.
Put all your ingredients in your crockpot.
Stir your crock pot and allow to cook on low for about 4 hours until the veggies are tender and cooked fully.
Nutrition
Serving:
12
g
|
Calories:
261
kcal
|
Carbohydrates:
32
g
|
Protein:
20
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
47
mg
|
Sodium:
1534
mg
|
Potassium:
991
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
2709
IU
|
Vitamin C:
30
mg
|
Calcium:
38
mg
|
Iron:
3
mg