Moroccan Beef Stew with Butternut Squash

This stew is rather thick making it a perfect meat entree to a side of rice or mashed potatoes.

Serves 1/4

Moroccan Beef Stew with Butternut Squash
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Ingredients

  • 2 tsp paprika
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/4 tsp black pepper
  • 1 lb stewing beef, cubed
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 can diced tomatoes
  • 3 cups butternut squash, cubed

Instructions

  1. Place beef in a large bowl.
  2. Add paprika, cinnamon, salt, red pepper flakes and black peeper.
  3. Toss until the beef is evenly coated.
  4. In a large saucepan heat oil over med-high heat. Add the beef and onions. Cook until browned.
  5. Add the garlic and cook for a few more minutes.
  6. Add the tomatoes and bring to a boil.
  7. add the squash and cover. Reduce the heat and simmer for 15 minutes or until squash is tender.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
141

 

Place beef in a large bowl.

Add paprika, cinnamon, salt, red pepper flakes and black peeper.

Toss until the beef is evenly coated.

In a large saucepan heat oil over med-high heat. Add the beef and onions. Cook until browned.

Add the garlic and cook for a few more minutes.

Add the tomatoes and bring to a boil.

Add the squash and cover.

Reduce the heat and simmer for 15 minutes or until squash is tender.

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