1 lb butternut squash, peeled and cut into 1.5 inch cubes (2.5 cups)
1 can no-salt added diced tomatoes
1 can no-salt added tomato sauce
1.5 c low-sodium beef broth
1.5 t ground cumin
1 t cinnamon
1/2 t red pepper flakes
3 c cooked whole-wheat couscous
1/4 c sliced almonds toasted in dry skillet
4 t minced fresh parsley
Instructions
Heat oil in a 4-qt saucepan over med-high heat. Add beef and cook until browned on all sides, about 5 min. Transfer meat to a plate, leaving juices in saucepan. Add onion; cook, stirring, until translucent, about 6 minutes.
Add garlic and ginger; cook, stirring, 1 minute more. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low.
Cover; simmer until beef is tender, 30-35 minutes. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.
Originally Submitted
1/17/2010
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