BEEF STEW WITH BUTTERNUT SQUASH

Beef Stew With Butternut Squash image

Provided by Ck2plz

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.
Add onion; cook, stirring, until translucent, about 6 minutes.
Add garlic and ginger; cook, stirring, 1 minute more.
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.
Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3