Meals (Brisket Stew)

By chefbobby

Ingredients

• 1 fresh beef brisket (3Lb),cut into 3 pieces lengthwise
• 1 medium butternut squash (3Lb),peeled,cut into 3/4 to 1-inch cubes (about 8 cups)
• 1 medium onion,cut into 1/2-inch wedges (1 cup)
• 1 Tsp salt
• 1/2 Tsp pepper
• 1 can (28oz) crushed tomatoes,undrained
• 2 Cups beef broth
• 1 Cup dry red wine or substitute with beef broth
• 28 Oz uncooked wide egg noodles
• 1/4 Cup quick cooking tapioca

Details

Servings 14

Preparation

Step 1

1)Spray slow cooker with cooking spray. In cooker,arrange brisket pieces,fat side up. Add remaining ingredients except noodles and tapioca in order listed.

2)Cover;cook on low heat setting 8-10 hours.

3)Cook and drain noodles as directed on package. Meanwhile,remove brisket from cooker and place fat side up on cutting board. If necessary,scrape off any fat from brisket and discard. Using 2 forks,coarsely shred brisket.

4)Stir tapioca into liquid in cooker. return shredded brisket to cooker. Increase heat setting to high. Cover;cook about 15 minutes or until thickened. Serve stew in soup bowls over hot noodles.