Fall Frenzy 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
• 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:

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