Cooking Directions

• Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
• Season the beef as desired. Increase the heat to medium-high.  Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
• Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
• Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
• Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.

Ingredients

• 2 tablespoons olive oilor vegetable oil
• 6 medium onion, cut into quarters
• 1 medium butternut squash(about 3 pounds), peeled, seeded and cut into 1 1/2-inch cubes (about 6 cups)
• 3 pounds boneless beef brisket
• 1.75 cups Swanson® Beef Broth
• 0.5 cup orange juice
• 0.5 cup dry red wine
• 0.5 cup packed brown sugar
• 1 can (about 28 ounces) whole peeled tomatoes