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Apple juice, sweet potato and butternut squash add a sweet touch to this American classic.

Untraditional Beef Stew

1/4 cup vegetable oil
1 medium yellow onion, diced
2 carrots, peeled and cut into 1-inch pieces
2 celery ribs, trimmed and diced
1 1/2 pounds lean beef, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 (14.25-ounce) can. beef broth
1 (14.5-ounce) can diced tomatoes, juices reserved
1 cup apple juice
1 sweet potato, peeled and cut into 1/2-inch dice
1 butternut squash, peeled, seeded and cut into 1/2-inch dice
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. Heat oil in a heavy 6-quart saucepan over medium-high heat until a drop of water sizzles in the oil. Add onion, carrots and celery to pan; cook for 3 to 4 minutes or until light golden brown. Remove vegetables with a slotted spoon and set aside.
2. Reduce heat to medium. Add meat and brown on all sides, 8 to 10 minutes. Add flour and stir to coat the meat and to blend the oil with the flour. Let cook 3 to 4 minutes more, stirring occasionally, until the flour browns lightly.
3. Stir in broth, scraping the bottom of the pan to remove any brown bits. Add tomatoes and apple juice and allow mixture to come to a boil. Reduce heat to medium-low, cover and cook for 45 minutes. Add onion mixture, sweet potato and butternut squash. Continue cooking until the meat and all of the vegetables are tender when pierced with a fork, 45 minutes to 1 hour longer.
4. Season to taste and serve.

Makes 4 servings.