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Ingredients
| onions: 1 |
| ginger (grated): 4 tsp |
| garlic: 2 cloves |
| butternut squash (cubed): 1/2 cup |
| tomato sauce: 8 oz |
| soup - beef broth: 1/2 cup |
| ground cumin: 1/2 tsp |
| ground cinnamon: 1 tsp |
| red pepper flakes: 1/2 tsp |
| whole wheat flour: 3 cups |
| almonds (ground): 1/4 cup |
| parsley: 2 Tbl |
| olive oil: 2 tsp |
| beef chuck clod steak: 1 lb |
Aromatic beef stew with butternut squash
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
1. Heat oil in 4-quart saucepan over medium-high heat. Add beef. Cook until browned on all sides, about 5 minutes. Transfer meat to plate, leaving juices in saucepan. Add onion to pan. Cook 6 minutes, stirring often, or until softened and translucent. Add ginger and garlic. Cook, stirring, 1 minute more.
2. Return beef to pan. Stir in squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, and red pepper flakes. Bring to boiling. Reduce heat to a simmer; cover. Cook until beef is tender, 30 to 35 minutes.
3. Serve with couscous. Sprinkle with almonds and parsley. Makes 6 servings.
4. *Note: Toast almonds in a dry skillet over medium-high heat, stirring frequently, about 2 minutes or until golden brown.