Moroccan-Spiced Butter Nut Squash and Beef Stew

Moroccan-spiced Butter Nut Squash And Beef Stew Recipe

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Catherine Bayliss


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

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Makes 4 -6 servings
20 Min
7 Hr
Slow Cooker Crock Pot


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2 tsp
ground ginger
2 tsp
ground turmeric
1 1/2 Tbsp
1/4 tsp
kosher salt and peper
2 lb
beef chuck cut into 1.5 " cubes
1 small
onion, diced
28 oz can whole peeled tomatoes
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


  • 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.

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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