Latke Hotdish

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2 1/2 tablespoons canola or vegetable oil

2 pounds brisket (preferably point end), cut into 2-inch pieces

Kosher salt and freshly ground pepper

1 large onion, sliced

2 carrots, sliced 1/2 inch thick

2 celery stalks, sliced 1/2 inch thick

1/2 cup dry red wine

1 tablespoon packed light brown sugar

2 tablespoons tomato paste

1 14-ounce can diced tomatoes

2 cups beef or vegetable stock, plus more if needed

2 sprigs fresh rosemary, leaves chopped

2 Gala or Honeycrisp apples, thinly sliced

1 small butternut squash (about 2 pounds), halved lengthwise and seeded

A good pinch of red pepper flakes

1 batch latkes

Chopped fresh parsley, for topping (if you're feeling fancy)