Crockpot Brisket Stew

Gluten Free Living – 2014

I love homemade stew recipes, especially because you can pretty much throw in what you want and most of the time the stews come out savory and quite delicious. That was the case with this lovely stew I whipped up a week or so ago after I had a good bit of leftover brisket from our Memorial Day Weekend Swim Party Bash. But anyone that follows me knows how I enjoy a good hunk of homemade bread along with my stew, and Buttermilk Honey Walnut Bread was one of my healthiest versions of breadmaker bread to date.

I had a lot of brisket sitting in the refrigerator and decided to see what I could do with it. I cut the brisket down into small dice and it made about three or four cups of meat. I put that in my crockpot along with some sliced mushrooms I needed to use up, some onion, miniature bell pepper rings, grape tomatoes, baby carrots, and potatoes. I also had this small can of tomato paste that I had accidentally opened up for another recipe a few days prior that I needed to use up. So I added a couple of cups of water to the tomato paste and added it to the crockpot. Then I sprinkled everything with chives, parsley, thyme, rosemary, salt, and pepper. That was it. It turned out so wonderfully. I was planning on adding green beans or corn or peas the last half hour or so, but the stew tasted so good as it was that I didn’t even bother adding anything else. The savory flavors were just right, and really hit the spot with a slice of Buttermilk Honey Walnut Bread that was spread with whipped honey. It was Y-U-M-M-Y!

I normally use canned whole tomatoes as a base for my stews rather than tomato paste, but this stew happened out of necessity. Also, I’ve never used leftover brisket meat before but it turned out quite well. I rinsed off all the BBQ sauce, patted the meat dry, and cut off all the fat before dicing up into small pieces. The smoky flavor from the brisket soaked into the broth and veggies so the stew turned out excellently.

If you’re looking for a way to use up leftover brisket or any kind of beef roast, this is a good starter recipe. I’m sure you could do this with almost any kind of meat you had on hand like rotisserie chicken, pork roast, or whatever. This simple recipe is a great “Fix-It and Forget-About-It” recipe. I put everything in the crockpot for a few hours and that was the end of it!

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Crockpot Brisket Stew is a simple recipe, but it’s got wonderful savory flavors from the smoked brisket.

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Each mouthful of this stew is wonderful.

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This close up allows you to see the texture of the soup.


Here’s what I did.

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Place diced brisket, baby carrots, sliced mushrooms and diced onion in a crockpot.

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Add cubed, peeled potatoes, and miniature bell peppers, cored, and sliced in rings.

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Mix a small can of tomato paste with 2 cups water. Add to crockpot.

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Add water, parsley chives, thyme, rosemary, salt and pepper. Stir to combine. Cook on high for about 3-4 hours or until veggies are fork tender.

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Mix cornstarch and water. Add to stew to thicken the broth.

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Stir to combine and serve.

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This tasty Crockpot Brisket Stew was so easy to prepare and I used up leftovers and veggies in my refrigerator that needed to be used up before they went bad. You can add just about any veggie you want.

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I loved serving Crockpot Brisket Stew with a slab of Buttermilk Honey Walnut Bread topped 0ff with  whipped honey! Yum.


Here’s the recipe.


(My own concoction)

[b]Crockpot Brisket Stew[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: American
Author: Teresa Ambra – my own creation
Prep time:
Cook time:
Total time:
Serves: 6
Lovely homemade stew recipe using leftover BBQ beef brisket. The savory and smoky brisket flavor provides amazing depth to this delicious recipe. Crockpot Brisket Stew is gluten free.
  • 3 cups diced cooked brisket
  • 4 small russet potatoes, peeled and cubed
  • 1 cup petite baby carrots
  • 5-6 miniature bell peppers, cored and sliced
  • 1 large onion, diced
  • 8-oz. sliced, fresh mushrooms
  • 1 cup grape tomatoes
  • 1 tbsp. parsley
  • 1 tbsp. chives
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • ½ tsp. pepper
  • 2 tsp. salt
  • 6-oz. can tomato paste
  • 1 ½ quarts water, divided
  1. Place beef, veggies and seasonings in a large crockpot on high.
  2. Mix tomato paste with 2 cups water.
  3. Whisk to combine.
  4. Add with a quart of water to crockpot and stir to combine.
  5. Cook on high about 3-4 hours or until veggies are cooked through.


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This is a great recipe for garden growers because you can throw in a little of your produce into this tasty recipe.

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While I used leftover beef brisket, any leftover beef roast would work well, although the smoky flavor from the brisket added awesome richness to the stew. If you enjoy stew recipes, you’ll love this slow cooker Crockpot Brisket Stew.

You may also enjoy these delicious recipes!

Herbed Beef Stew

Herbed Beef Stew - IMG_5880


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Leftover Crockpot Roast Beef Stew | Can't Stay Out of the Kitchen | this terrific #beefstew uses leftover #potroast & gravy! So easy, too. #glutenfree #crockpot


Beef and Barley Soup

Beef and Barley Soup - IMG_4148

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