Moroccan-spiced Butter Nut Squash And Beef Stew Recipe

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Moroccan-Spiced Butter Nut Squash and Beef Stew

Catherine Bayliss

By
@Baylissc

Food Network Magazine October 2015. Reynolds Slow-Cooker Favorites.


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Serves:

Makes 4 -6 servings

Prep:

20 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 tsp
ground ginger
2 tsp
ground turmeric
1 1/2 Tbsp
paprika
1/4 tsp
cinnamon
kosher salt and peper
2 lb
beef chuck cut into 1.5 " cubes
1 small
onion, diced
1
28 oz can whole peeled tomatoes
1
butter nut squash peeled and cut into 1.5 " cubes
1/3 c
chopped cilantro
3 Tbsp
toasted pine nuts

Directions Step-By-Step

1
Mix together ginger, turmeric, paprika, cinnamon, 1 tablespoon salt and one teaspoon peer in small bowl.
2
Add beef to the slow cooker, sprinkling the seasonings and toss to coat well.
3
Add onions and tomatoes with their liquid, using your hands to crush the tomatoes over the beef.
4
Put the butter nut squash chunks on top and sprinkle with 1 teaspoon salt.
5
add 1 1/2 cups water.
6
cover and cook on low for 7 hours.
7
Serve the stew with the cilantro and pine nuts.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Moroccan