- Preparation time
- 25 mins
- Cooking time
- 180 mins
- 14 people
- Meal course
- Posted on
- October 14, 2017
Butternut squash and crushed tomatoes bring color to a beef stew cooked in a robust, red wine broth.
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
- 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.