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Slow Cooker Savory Brisket Stew

Butternut squash and crushed tomatoes bring color to a beef stew cooked in a robust, red wine broth.

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( 5 Ratings)

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Prep Time 25 min
Total Time 8 hr 40 min
Servings 14

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 650mg; 650%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 160%;
Vitamin C: 15%;
Calcium: 8%;
Iron: 30%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 2/16/2010 9:23:23 AM REPORT ABUSE je8nn8y said:

Rating:

This recipe was really good until I added the tapioca, that ruined the whole thing. Noone would eat it after I did that. So if you make this it is really good just dont add the tapioca!

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