moroccan-spiced butter nut squash and beef stew

Name: Moroccan-Spiced Butter Nut Squash and Beef Stew
Prep time: 20 min
Cook time: 7 h
Cuisine: Moroccan
Ingredients: 2 teaspoon(s) ground ginger; 2 teaspoon(s) ground turmeric; 1 1/2 tablespoon(s) paprika; 1/4 teaspoon(s) cinnamon; - kosher salt and peper; 2 pound(s) 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 cup(s) chopped cilantro; 3 tablespoon(s) toasted pine nuts

3 Pinches

Catherine Bayliss

Updated on Sep 13, 2015

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

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prep time 20 Min

cook time 7 Hr

method Slow Cooker Crock Pot

yield Makes 4 -6 servings

Ingredients

2 teaspoons ground ginger
2 teaspoons ground turmeric
1 1/2 tablespoons paprika
1/4 teaspoon cinnamon
- kosher salt and peper
2 pounds 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 cup chopped cilantro
3 tablespoons toasted pine nuts

How To Make moroccan-spiced butter nut squash and beef stew

Step 1

Mix together ginger, turmeric, paprika, cinnamon, 1 tablespoon salt and one teaspoon peer in small bowl.

Step 2

Add beef to the slow cooker, sprinkling the seasonings and toss to coat well.
Step 3

Add onions and tomatoes with their liquid, using your hands to crush the tomatoes over the beef.
Step 4

Put the butter nut squash chunks on top and sprinkle with 1 teaspoon salt.
Step 5

add 1 1/2 cups water.
Step 6

cover and cook on low for 7 hours.
Step 7

Serve the stew with the cilantro and pine nuts.
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