Slow Cooker Brisket Stew

By KimK33

Ingredients

• 1 fresh beef brisket (3 lb; not corned beef), cut into 3 pieces lengthwise
• 1 medium butternut squash (3 lb), peeled, cut into 3/4- to 1-inch cubes (about 8 cups)
• 1 medium onion, cut into 1/2-inch wedges (1 cup)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 2 cups Progresso® beef flavored broth (from 32-oz carton)
• 1 cup dry red wine or Progresso® beef flavored broth
• 14 cups uncooked wide egg noodles (28 oz)
• 1/4 cup quick-cooking tapioca

Details

Servings 14
Preparation time 25mins
Cooking time 505mins
Adapted from pillsbury.com

Preparation

Step 1

* 1Spray 5- to 6-quart slow cooker with cooking spray. In cooker, arrange brisket pieces, fat side up. Add remaining ingredients except noodles and tapioca in order listed.
* 2Cover; cook on Low heat setting 8 to 10 hours.
* 3Cook 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.
* 4Stir tapioca into liquid in cooker. Return shredded brisket to cooker. Increase heat setting to High; cover and cook about 15 minutes longer or until thickened. Serve stew in soup bowls over hot noodles.

Sometimes brisket comes in larger pieces, such as 4 to 6 pounds. If you purchase one of these larger pieces, use what you need for this recipe and freeze the remaining piece for a future meal.
For added color, sprinkle this stew with chopped curly parsley
Instead of squash, try using another root vegetable in this hearty stew.