BEEF-AND-BUTTERNUT SQUASH STEW W/ QUINOA WITH WILTED SPINACH

BEEF-AND-BUTTERNUT SQUASH STEW W/ QUINOA WITH WILTED SPINACH image

Yield 6

Number Of Ingredients 11

1Â½ lb beef stew meat
1 Tbsp canola oil
2 Tbsp minced chipotle chile peppers
1 medium onion, chopped
4 cloves garlic, minced
1 (28-oz) can whole peeled tomatoes, crushed
2 (12-oz) pkg fresh or frozen cubed butternut
squash (about 5Â¼ cups)
2 cups uncooked quinoa
1 (5-oz) bag baby spinach, coarsely chopped
Â¾ tsp salt

Steps:

Â Brown beef in hot oil in a Dutch oven. Place beef, chile peppers, onion, garlic, tomatoes, and 4 cups water in a 6- or 7-quart slow cooker. Cover and cook on LOW 6 hours. Add squash. Cover and cook on LOW 1 more hour or until squash is tender. Divide into 6 servings. Note:Â If you prefer to use fresh whole butternut squash, choose 2 squash that weigh about 2Â½ lb each. Then peel and cube. Step-by-step photos of cubing fresh squash are available in the How To section of http://blog.emeals.com. --------------------------------------------------------------------------------- Â Â Â Â Cook quinoa according to package directions. Stir in spinach and salt. Divide into 6 servings.