Pot Roast Stew

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 large onions, cut into 1/2-inch wedges (2 cups)
• 1 (3 -3 1/2 lb) boneless beef chuck roast, cut into 1-inch cubes
• 1 1/2 cups dry red wine or 1 1/2 cups beef broth
• 1/4 cup tomato paste
• 1/3 cup balsamic vinegar or 1/3 cup cider vinegar
• 6 inches cinnamon sticks
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon ground allspice
• 3/4 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1 (2 lb) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups)
• 2 large granny smith apples, cored and cut into 1/2-inch wedges
• 4 cups hot cooked couscous

Recipe

• 1 in a 4- to 5- quart dutch oven, brown beef one third at a time, in 2 tablespoons hot olive or cooking oil.
• 2 transfer beef to platter; drain fat and return beef to dutch oven.
• 3 stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat.
• 4 bring to boiling. reduce heat and simmer, covered, for 1-1/4 hours.
• 5 add onions and squash.
• 6 return to boiling. reduce heat. simmer, covered, 30 minutes more or until vegetables are tender.
• 7 add apples for the last 10 minutes of cooking. remove; discard cinnamon.
• 8 serve pot roast with couscous and juices.