Beef Stew With Butternut Squash |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A recipe out of Self Magazine Ingredients:
2 tablespoons olive oil |
1 lb stewing beef, cut into cubes |
1 large onion, chopped |
2 garlic cloves, minced |
1 tablespoon peeled and minced fresh ginger |
1 lb butternut squash, peeled and cut into cubes (about 2 1/2 cups) |
1 (14 1/2 ounce) can no-salt-added diced tomatoes |
1 (8 ounce) can no-salt-added tomato sauce |
1 1/2 cups low sodium beef broth |
1 1/2 teaspoons ground cumin |
1 teaspoon cinnamon |
1/2 teaspoon red pepper flakes |
3 cups cooked whole wheat couscous |
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes |
4 teaspoons minced fresh parsley |
Directions:
1. Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
2. Add onion; cook, stirring, until translucent, about 6 minutes.
3. Add garlic and ginger; cook, stirring, 1 minute more.
4. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
5. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.
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