brisket and potato stew... 45 minutes

the goods:

2 tablespoons extra-virgin olive oil

3 medium carrots, cut into 1/2-inch pieces

1/2 white onion, diced medium

2 tablespoons all-purpose flour

4 cups chicken broth

1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces

4 cups cubed slow-cooker beef brisket

10 ounces frozen peas

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. Season to taste with salt and pepper.