Pot Roast Stew

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Nutrition per serving    (USDA % daily values)
CAL
934
FAT
118%
CHOL
90%
SOD
24%

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Ingredients for 8 servings

1 teaspoon dried rosemary , crushed

1 teaspoon ground allspice

4 cups hot cooked couscous

1 (3-3 1/2 lb) boneless beef chuck roast , cut into 1-inch cubes

2 large onions , cut into 1/2-inch wedges (2 cups)

2 large granny smith apples , cored and cut into 1/2-inch wedges

6 inches cinnamon sticks

1/4-1/2 teaspoon crushed red pepper flakes

1/3 cup balsamic vinegar or cider vinegar

3/4 teaspoon salt

1 1/2 cups dry red wine or beef broth

1 (2 lb) butternut squash , peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups)

1/4 cup tomato paste

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