Moroccan-Spiced Butter Nut Squash and Beef Stew

Moroccan-spiced Butter Nut Squash And Beef Stew Recipe

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Catherine Bayliss

By
@Baylissc

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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.

About Moroccan-Spiced Butter Nut Squash and Beef Stew

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