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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Slow Cooker Savory Brisket Stew Recipe

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This recipe for Slow Cooker Savory Brisket Stew is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fresh beef brisket (3 lb; not corned beef), cut into 3 pieces lengthwise
1 medium butternut squash (3 lb), peeled, cut into 3/4-1" cubes (about 8 c.)
1 medium onion, cut into 1/2" wedges (1 c.)
1 tsp. salt
1/2 tsp. pepper
1 can (28 oz) crushed tomatoes, undrained
2 c. beef flavored broth (from 32-oz carton)
1 c. dry red wine or beef flavored broth
14 c. uncooked wide egg noodles (28 oz)
1/4 c. quick-cooking tapioca
Directions:
Directions:
1. Spray 5-6 qt. 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 8-10 hrs.

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; cook about 15 min. or until thickened. Serve stew in soup bowls over hot noodles.
Number Of Servings:
Number Of Servings:
14

 

 

 

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