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    You are in: Home / Recipes / Pot Roast Stew Recipe
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    Pot Roast Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    40 mins

    2 hrs

    Phil Franco's Note:

    Choose a firm cooking apple such as Granny Smith, Fuji, or Gala.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Transfer beef to platter; drain fat and return beef to Dutch oven.
    3. 3
      Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat.
    4. 4
      Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours.
    5. 5
      Add onions and squash.
    6. 6
      Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until vegetables are tender.
    7. 7
      Add apples for the last 10 minutes of cooking. Remove; discard cinnamon.
    8. 8
      Serve pot roast with couscous and juices.

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    Nutritional Facts for Pot Roast Stew

    Serving Size: 1 (520 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 661.5
     
    Calories from Fat 303
    45%
    Total Fat 33.7 g
    51%
    Saturated Fat 13.5 g
    67%
    Cholesterol 117.3 mg
    39%
    Sodium 395.2 mg
    16%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 5.6 g
    22%
    Sugars 10.9 g
    43%
    Protein 36.2 g
    72%

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