Moroccan-Spiced Butter Nut Squash and Beef Stew
By
Catherine Bayliss
@Baylissc
6
Food Network Magazine October 2015. Reynolds Slow-Cooker Favorites.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
Makes 4 -6 servings
Prep:
20 Min
Cook:
7 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
2 tspground ginger
-
2 tspground turmeric
-
1 1/2 Tbsppaprika
-
1/4 tspcinnamon
-
·kosher salt and peper
-
2 lbbeef chuck cut into 1.5 " cubes
-
1 smallonion, diced
-
128 oz can whole peeled tomatoes
-
1butter nut squash peeled and cut into 1.5 " cubes
-
1/3 cchopped cilantro
-
3 Tbsptoasted pine nuts
How to Make Moroccan-Spiced Butter Nut Squash and Beef Stew
- Mix together ginger, turmeric, paprika, cinnamon, 1 tablespoon salt and one teaspoon peer in small bowl.
- Add beef to the slow cooker, sprinkling the seasonings and toss to coat well.
- Add onions and tomatoes with their liquid, using your hands to crush the tomatoes over the beef.
- Put the butter nut squash chunks on top and sprinkle with 1 teaspoon salt.
- add 1 1/2 cups water.
- cover and cook on low for 7 hours.
- Serve the stew with the cilantro and pine nuts.
