Categories: beef, soup, stew

Ingredients

• 2 pounds boneless beef chuck pot roast, cut into 3/4-inch cubes
• 1 to 2 tablespoons olive oil
• 2 cups beef broth
• 1 14-1/2-ounce can diced tomatoes
• 1/4 cup quick-cooking tapioca
• 1/4 cup balsamic vinegar or red wine vinegar
• 1 tablespoon honey
• 2 teaspoons ground cinnamon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 medium onions, cut into thin wedges, or one 16-ounce package frozen small white onions
• 3 cups peeled sweet potato or butternut squash cubes
• 2 cups pitted prunes
• Hot cooked couscous or brown rice

Directions

1. In a 4-1/2-quart Dutch oven brown meat cubes, a third at a time, in 1 tablespoon hot oil, adding more oil if necessary. Drain off any fat. Return all meat to Dutch oven. Stir in the broth, undrained tomatoes, tapioca, vinegar, honey, cinnamon, garlic powder and pepper. Bring to boiling; reduce heat.

2. Cover and simmer for 1 hour, stirring occasionally. Stir in the onions and sweet potato or squash; cook, covered, for 20 to 30 minutes more or until meat and vegetables are tender.

3. Stir in prunes; heat through. Serve over couscous or rice. Makes 8 servings.

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