Pot Roast Stew Recipe

Name: Pot Roast Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ½ cups dry red wine or 1 ½ cups beef broth; ¼ cup tomato paste; ⅓ cup balsamic vinegar or ⅓ cup cider vinegar; 6 inches cinnamon sticks; 1 teaspoon dried rosemary, crushed; 1 teaspoon ground allspice; ¾ teaspoon salt; 14-½ 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

Servings: persons

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 ½ cups dry red wine or 1 ½ cups beef broth
¼ cup tomato paste
⅓ cup balsamic vinegar or ⅓ cup cider vinegar
6 inches cinnamon sticks
1 teaspoon dried rosemary, crushed
1 teaspoon ground allspice
¾ teaspoon salt
14-½ 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.

780

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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 ½ cups dry red wine or 1 ½ cups beef broth, ¼ cup tomato paste, and more.

Yes, Pot Roast Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions