Moroccan-Spiced Butter Nut Squash and Beef Stew
By
Catherine Bayliss
@Baylissc
6
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Ingredients
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2 tspground ginger
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2 tspground turmeric
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1 1/2 Tbsppaprika
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1/4 tspcinnamon
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·kosher salt and peper
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2 lbbeef chuck cut into 1.5 " cubes
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1 smallonion, diced
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128 oz can whole peeled tomatoes
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1butter nut squash peeled and cut into 1.5 " cubes
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1/3 cchopped cilantro
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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.