AROMATIC BEEF STEW WITH BUTTERNUT SQUASH

AROMATIC BEEF STEW WITH BUTTERNUT SQUASH image

Yield 6

Number Of Ingredients 15

2 tsp. olive oil
1 lb. stew beef (round or chuck), cut in chunks
1 large onion, chopped
1 Tbsp. peeled, minced fresh ginger
2 cloves garlic, minced
1 lb. peeled cubed butternut squash, cut into 1-1/2-inch cubes (about 2-1/2 cups)
1 14.5-oz. can no-salt-added diced tomatoes
1 8-oz. can no-salt-added tomato sauce
1-1/2 cups lower-sodium beef broth
1-1/2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. crushed red pepper flakes
3 cups cooked whole wheat couscous
1/4 cup sliced almonds, toasted*
1 to 2 Tbsp. chopped fresh parsley

Steps:

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.