Pot Roast Stew

• 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 12 cups dry red wine or 1 12 cups beef broth
• 14 cup tomato paste
• 13 cup balsamic vinegar or 13 cup cider vinegar
• 6 inches cinnamon sticks
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon ground allspice
• 34 teaspoon salt
• 14-12 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

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.
5. Reduce heat and simmer, covered, for 1-1/4 hours.
6. Add onions and squash.
7. Return to boiling.
8. Reduce heat.
9. Simmer, covered, 30 minutes more or until vegetables are tender.
10. Add apples for the last 10 minutes of cooking.
11. Remove; discard cinnamon.
12. Serve pot roast with couscous and juices.

onions, boneless beef chuck roast, red wine, tomato paste, balsamic vinegar, cinnamon sticks, rosemary, ground allspice, salt, red pepper, butternut squash, granny smith apples, couscous

Taken from www.food.com/recipe/pot-roast-stew-280530 (may not work)