Aromatic beef stew with butternut squash

Ingredients

2 teaspoons olive oil
1 pound stew beef (round or chuck), cut into chunks
1 large onion, chopped
1 tablespoon minced peeled fresh ginger
2 cloves garlic, minced
1 pound peeled cubed butternut squash, cut into 1[1/2]-inch cubes (about 2[1/2] cups)
One 14.5-ounce can no-salt-added diced tomatoes
One 8-ounce can no-salt-added tomato sauce
1 1/2 cups low-sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
3 cups cooked whole-wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes
4 teaspoons minced fresh parsley

Instructions

Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat to a plate, leaving the juices in the saucepan. Add the onion and cook, stirring, until softened and translucent, about 6 minutes. Add the ginger and garlic and cook, stirring, for 1 additional minute. Return the beef to the pot and stir in the squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the beef is tender, 30 to 35 minutes.

Spoon the stew over the couscous, and sprinkle each serving with almonds and parsley.

Servings: Makes 4 servings; serving size: 1 3/4 cups

Notes

Far from your run-of-the-mill beef stew, this one transports you to another land with a unique combination of everyday ingredients. In it tender beef is nestled with chunks of sweet butternut squash in a rich Moroccan spiced tomato sauce. That exotic inspiration continues as it is served over fluffy couscous and topped with crunchy almonds. It’s just as easy, if not easier, than the same-old stew, but so much more rewarding.

Tracy Notes: Used 1.5lb beef cubes. For more of a kick, add 1 tbs of red pepper flakes.