Fall Roast Stew
Pumpkin, cranberries and holiday spices lend a warmth to this autumn stew.
Prep Time: 5 minutes | Cook Time: 3 hours, 15 minutes | Total Time: 3 hours, 20 minutes | Servings: 6
Ingredients:
- 1 tablespoon Carlini Pure Olive Oil
- 2 garlic cloves, smashed
- 1 onion, sliced
- 5 slices Appleton Farms Premium Sliced Bacon, diced
- 1 tablespoon Stonemill Ground Cinnamon
- 1 tablespoon Stonemill Ground Black Pepper
- 1 teaspoon Stonemill Ground Nutmeg*
- 1 teaspoon Stonemill Onion Powder
- 3-4 pound Black Angus Bottom Round Roast, room temperature, cut into 2-inch pieces*
- 1 cup Chef's Cupboard Beef Broth
- 1 cup Simply Nature Organic 100% Apple Juice
- 4 tablespoons Simply Nature Organic Apple Cider Vinegar
- 1 cup Baker's Corner 100% Pure Canned Pumpkin*
- 1 cup Sweet Harvest Jellied Cranberry Sauce*
- 1 granny smith apple, sliced
- 1 cup carrots, sliced
- Stonemill Iodized Salt, to taste
- chopped fresh parsley for garnish
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Preheat oven to 325°.
- In a large pot, heat oil over medium heat.
- Add garlic, onion and bacon, and cook until onion is soft, about 5 minutes.
- Meanwhile, combine cinnamon, pepper, nutmeg and onion powder in a medium bowl. Add roast pieces and toss to coat.
- Remove onion and bacon and reserve, leaving drippings in pan. Sear roast pieces on all sides.
- Meanwhile, in a large bowl, whisk together, broth, apple juice, apple cider vinegar, pumpkin and cranberry sauce.
- Return onion and bacon to pan. Add apple slices, carrots and liquid mixture. Stir to combine.
- Cover and bake for 2 ½ - 3 hours, or until tender.
- Remove meat and large pieces from pot. Reserve. Return pot to stove over medium heat and reduce sauce to desired consistency. Stir in meat. Season to taste with salt.
- Garnish with parsley if desired.
Serving suggestion: Serve over mashed potatoes!
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen
