Pumpkin-Cider Stew

Ingredients

• 3  tablespoonsall-purpose flour
• 2  teaspoonsfennel seeds, crushed
• 1/4  teaspoonsalt
• 1/4  teaspoonground black pepper
• 1  2-poundboneless beef chuck roast, cut into 1-inch cubes
• 2  tablespoonsolive oil
• 2  mediumonions, halved and thinly sliced
• 1  14-ounce canlower-sodium beef broth
• 1-1/2  cupsapple cider
• 1/4  cupcider vinegar
• 1  2- to 3-poundpie pumpkin or 2 pounds potatoes
• 4  mediumparsnips and/or carrots, peeled and cut into 1-inch pieces
• 2  red apples, cored and cut into wedges

Directions

1. In a self-sealing plastic bag, combine flour, fennel seeds, salt, and pepper. Add beef cubes. Close bag; shake to coat. In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add half of the beef and half of the onion. Cook and stir until beef is browned. Remove mixture from Dutch oven and repeat with remaining oil, beef, and onion. Return all beef and onion to Dutch oven. Add broth, apple cider, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours.

2. If using pie pumpkin, peel, seed, and remove strings from pumpkin. Cut into 1- to 2-inch chunks. If using potatoes, peel and cut potatoes into wedges.

3. Add pumpkin pieces or potatoes and parsnips and/or carrots to beef mixture. Return to boiling; reduce heat. Cover and simmer for 25 minutes. Add apple; cover and simmer for 5 to 10 minutes more or until vegetables and apple are tender.