Thank you very much, maybe I can make it work in a slow cooker if it’s on low.  Looks like you begin with fully cooked, smoked brisket, cube it, and go from there.  You’re absolutely right about tomatoes cutting the beef flavor in soups or stews.  Also, about recipes in general.  You can hand the same recipe to 5 different people and you’ll get back 5 different dishes.  Amazing, isn’t it.