2 hrs 40 mins
Phil Franco's Note:
Choose a firm cooking apple such as Granny Smith, Fuji, or Gala.
My Private Note
Units: US | Metric
- 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
- 1In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 tablespoons hot olive or cooking oil.
- 2Transfer beef to platter; drain fat and return beef to Dutch oven.
- 3Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat.
- 4Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours.
- 5Add onions and squash.
- 6Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until vegetables are tender.
- 7Add apples for the last 10 minutes of cooking. Remove; discard cinnamon.
- 8Serve 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
- Total Fat 33.7 g
- Saturated Fat 13.5 g
- Cholesterol 117.3 mg
- Sodium 395.2 mg
- Total Carbohydrate 45.6 g
- Dietary Fiber 5.6 g
- Sugars 10.9 g
- Protein 36.2 g