Moroccan-Spiced Butter Nut Squash and Beef Stew
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- 2 tsp
- ground ginger
- 2 tsp
- ground turmeric
- 1 1/2 Tbsp
- 1/4 tsp
- kosher salt and peper
- 2 lb
- beef chuck cut into 1.5 " cubes
- 1 small
- onion, diced
- 28 oz can whole peeled tomatoes
- butter nut squash peeled and cut into 1.5 " cubes
- 1/3 c
- chopped cilantro
- 3 Tbsp
- toasted pine nuts
1Mix together ginger, turmeric, paprika, cinnamon, 1 tablespoon salt and one teaspoon peer in small bowl.
2Add beef to the slow cooker, sprinkling the seasonings and toss to coat well.
3Add onions and tomatoes with their liquid, using your hands to crush the tomatoes over the beef.
4Put the butter nut squash chunks on top and sprinkle with 1 teaspoon salt.
5add 1 1/2 cups water.
6cover and cook on low for 7 hours.
7Serve the stew with the cilantro and pine nuts.