Moroccan-Spiced Butter Nut Squash and Beef Stew

Moroccan-spiced Butter Nut Squash And Beef Stew

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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

How to Make Moroccan-Spiced Butter Nut Squash and Beef Stew

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.

Printable Recipe Card

About Moroccan-Spiced Butter Nut Squash and Beef Stew

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



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