We always seem to have leftover brisket, so I’m constantly looking for new ways to use it without making the same meal again. This Leftover Smoked Brisket Stew is one of those easy throw-it-together recipes that works with whatever you already have in the refrigerator or freezer.
Caramelized onions, peppers, carrots, potatoes, peas, corn, and tender smoked brisket all simmer together in a rich beef broth. Use the vegetables listed below or toss in whatever needs to be used up. It’s simple, hearty, and a great way to turn leftover brisket into a completely different meal.
Tips
- Use what you have. This is the perfect clean-out-the-fridge recipe. Corn, peas, green beans, mushrooms, celery, zucchini, or even leftover roasted vegetables all work well.
- Caramelize the onions. Taking an extra 20-30 minutes to slowly brown the onions adds incredible depth of flavor.
- Add potatoes if you want a heartier stew. Yukon Gold or red potatoes hold up well during simmering.
- Don’t overcook the brisket. Since it’s already cooked, add it after the vegetables begin to soften so it stays tender.
- Even better the next day. The flavors continue to develop overnight, making leftovers even more delicious.
- Brisket tough? Throw in the Instant pot for 20 minutes or slow cook for a few hours to tenderize.
Leftover Smoked Brisket Stew
Ingredients
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 bell pepper, chopped
- 3 carrots, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups leftover smoked brisket, cut into bite-size pieces
- 3 medium potatoes, cubed (optional)
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Directions
- Heat the olive oil in a Dutch oven or large soup pot over medium-low heat. Add the onions and cook, stirring occasionally, for 20-30 minutes until deeply caramelized.
- Add the bell pepper, carrots, and garlic. Cook for another 5 minutes.
- Stir in the beef broth, Worcestershire sauce, smoked paprika, thyme, bay leaf, and potatoes if using.
- Bring to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes and carrots are almost tender.
- Add the smoked brisket, corn, peas, and any other leftover vegetables you’d like to use.
- Continue simmering for another 10-15 minutes until everything is hot and the vegetables are tender.
- Remove the bay leaf. Taste and adjust with salt and pepper if needed.
- Garnish with fresh parsley and serve with warm crusty bread or buttery cornbread.
