2 lbs beef chuck, trimmed of visible fat and cut into 2-inch chunks
Kosher salt and fresh black pepper
2 Tbsp olive oil
1 medium red onion, diced
1/4 tsp ground allspice
1/4 tsp cinnamon
1/2 cup chopped canned tomatoes (with their juice)
4 carrots, peeled and cut into1-1/2 inch chunks
1 butternut squash, peeled and cut into 1-1/2 inch chunks
1/2 cup apple cider vinegar
1/2 cup light brown sugar
1/4 cup golden raisins
1 Tbsp cornstarch
Dry the beef with paper towels. Season lightly on all sides with salt and pepper.
If you have a Ninja Cooking System or other slow cooker in which you can brown the meat, set the cooker to stovetop high heat the olive oil. Brown the meat on all sides. (Or, brown the meat in a nonstick skillet on the stove, and add it to the slow cooker.)
Set your slow cooker to HIGH. Add the onion, allspice and cinnamon, stir to combine with the meat, and cook for 3 minutes until fragrant.
Switch the cooker to LOW, pour in the tomatoes, cover and cook for 2 hours.
Then, add the carrots, squash, cider vinegar, sugar and raisins, and cook on LOW for an additional 5-1/2 or 6 hours, until the meat is falling-apart tender and the vegetables are cooked through. Season with salt and pepper to taste.
Mix cornstarch with 3 tablespoons of water to make a paste. Raise heat to HIGH, and stir the cornstarch mix into the stew to thicken slightly.
Serve hot, over noodles, couscous or rice.