Ingredients
- 2 large onions, cut into 1/2 inch wedges
2.5 lb boneless beef chuck roast, cut into 1-in cubes
3/4 cup dry red wine or 3/4 cup reduced-socium beef broth
1/4 cup tomato paste
3 T balsamic vinegar or 3 T cider
1 (6 inch) cinnamon stick
1 tsp dried rosemary, crushed
1 tsp ground allspice
3/4 tsp salt
1/4-1/2 tsp crushed red pepper flakes
2 lbs butternut squash, peeled, seeded and cut into 1 1/2 in pieces
2 large quinces or 2 large cooking apples, cored and cut into 1/2 inch wedges
4 cups hot cooked couscous
Description
Better Homes & Gardens Stew Using Quince
Spark Recipes
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