Pot Roast Stew

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READY IN: 2hrs 40mins
Recipe by Phil Franco

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

Ingredients Nutrition


  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.

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