Slow Cooker Savory Brisket Stew

By deedavis

Ingredients

• to 1
• inch cubes (about 8 cups)1medium onion, cut into 1/2
• inch wedges (1 cup)1teaspoon salt1/2teaspoon pepper1can (28 oz) Muir Glen® organic diced tomatoes, undrained2cups Progresso® beef flavored broth (from 32
• oz carton)1cup dry red wine or Progresso® beef flavored broth14cups uncooked wide egg noodles (28 oz)1/4cup quick
• cooking tapioca

Details

Servings 14
Adapted from pillsbury.com

Preparation

Step 1

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Makes:

DIRECTIONS

Spray 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.

Cover; cook on Low heat setting 8 to 10 hours.

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.

Stir 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.

For added color, sprinkle this stew with chopped curly parsley

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