moroccan-spiced butter nut squash and beef stew
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Food Network Magazine October 2015. Reynolds Slow-Cooker Favorites.
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yield
serving(s)
prep time
20 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
Ingredients For moroccan-spiced butter nut squash and beef stew
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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 smonion, 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
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1Mix together ginger, turmeric, paprika, cinnamon, 1 tablespoon salt and one teaspoon peer in small bowl.
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2Add beef to the slow cooker, sprinkling the seasonings and toss to coat well.
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3Add onions and tomatoes with their liquid, using your hands to crush the tomatoes over the beef.
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4Put the butter nut squash chunks on top and sprinkle with 1 teaspoon salt.
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5add 1 1/2 cups water.
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6cover and cook on low for 7 hours.
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7Serve the stew with the cilantro and pine nuts.
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