Fall Frenzy Roast Stew

Fall Frenzy Roast Stew

Pumpkin, cranberries and holiday spices lend a warmth to this autumn stew.

Directions:  

  1. Preheat oven to 325°.
  2.  In a large pot, heat oil over medium heat.
  3. Add garlic, onion and bacon, and cook until onion is soft, about 5 minutes.
  4. Meanwhile, combine cinnamon, pepper, nutmeg and onion powder in a medium bowl.  Add roast pieces and toss to coat.
  5. Remove onion and bacon and reserve, leaving drippings in pan.  Sear roast pieces on all sides.
  6. Meanwhile, in a large bowl, whisk together, broth, apple juice, apple cider vinegar, pumpkin and cranberry sauce.
  7. Return onion and bacon to pan.  Add apple slices and liquid mixture.   Stir to combine.
  8. Cover and bake for 2 ½ - 3 hours, or until tender.
  9.  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.
  10. Garnish with parsley if desired.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen