Slow-Cooker Savory Brisket Stew

Pillsbury® artisan dinner rolls are a great accompaniment to serve with this fabulous stew! MORE+ LESS-

By Pillsbury Kitchens

January 30, 2013

fresh beef brisket (3 lb; not corned beef), cut into 3 pieces lengthwise

medium butternut squash (3 lb), peeled, cut into 3/4- to 1-inch cubes (about 8 cups)

medium onion, cut into 1/2-inch wedges (1 cup)

teaspoon salt

1/2

teaspoon pepper

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

cups Progresso™ beef flavored broth (from 32-oz carton)

cup dry red wine or Progresso™ beef flavored broth

cups uncooked wide egg noodles (28 oz)

1/4

cup quick-cooking tapioca

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1

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.
2

Cover; cook on Low heat setting 8 to 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 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.