INGREDIENTS
3 lb
beef chuck roast
1 tsp
coarse sea salt
1 tsp
black pepper
2 tbsp
olive oil
3 tbsp
unsalted butter
1 cup
pumpkin beer, dry red wine or your liquid of choice
1
sweet onion, diced
4
garlic cloves, minced
16 oz
sliced mushrooms
2 cups
cubed (1-inch) butternut squash
1/4 tsp
freshly grated nutmeg
4 cups
low-sodium beef stock
2 cups
cold water
2 tbsp
flour
1 cup
whole wheat pearl couscous