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