Best Spiced Beef And Butternut Squash Stew Recipes

Spiced Beef and Butternut Squash Stew image

Provided by Chris Reynolds

Categories Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 (8 ounce) can tomato sauce
2 teaspoons ground ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, cut into wedges
2 lbs beef chuck, trimmed and cut into 2-inch pieces
2 teaspoons flour
1/2 butternut squash, peeled and cut into 1-inch pieces (about 1 lb)
1 cup couscous
1 (15 ounce) can chickpeas, rinsed
1/2 cup fresh cilantro, roughly chopped

Steps:

In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
Sprinkle beef with flour and add to the cooker. Toss to coat.
Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
Serve the stew over the couscous and sprinkle with cilantro.

SPICED BEEF AND BUTTERNUT SQUASH STEW image

Categories Beef

Number Of Ingredients 13

1 can tomato sauce
2 tsp. ground ginger
2 tsp. ground cumin
Â½ tsp. ground cinnamon
kosher salt
Pepper
1 large onion
2 lb. beef chuck
2 tsp. all-purpose flour
Â½ medium butternut squash
1 c. couscous
1 can chickpeas
Â½ c. roughly chopped fresh cilantro

Steps:

1 can tomato sauce 2 tsp. ground ginger 2 tsp. ground cumin Â½ tsp. ground cinnamon kosher salt Pepper 1 large onion 2 lb. beef chuck 2 tsp. all-purpose flour Â½ medium butternut squash 1 c. couscous 1 can chickpeas Â½ c. roughly chopped fresh cilantro DIRECTIONS In a 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 cup water, and 1/2 teaspoon salt; stir in the onion. Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the flour. Add the beef to the slow cooker and toss to coat. Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high. Ten minutes before serving, prepare the couscous according to package directions. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes. Serve the stew over the couscous and sprinkle with the cilantro.