Heat oil on medium high.
Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
Add stock and cinnamon, bring to boil.
Reduce heat, and simmer for 1 hour.
Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
Meanwhile, cook couscous in another pot.
Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
Serve stew over couscous.
Ingredients:
1 tablespoon vegetable oil
1 lb boneless beef roast, in 3/4 inch chunks
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups beef stock
1 1/2 teaspoons cinnamon
8 ounces white pearl onions, peeled
8 ounces butternut squash or 8 ounces sweet potatoes, in 1/2 inch cubes
3 tablespoons vinegar
1 tablespoon honey
1 cup pitted prunes
3/4 cup couscous ( or quick cooking brown rice)
Steps/Methods:
Heat oil on medium high.
Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
Add stock and cinnamon, bring to boil.
Reduce heat, and simmer for 1 hour.
Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
Meanwhile, cook couscous in another pot.
Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
Serve stew over couscous.
