Beef Stew With Butternut Squash

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb stewing beef, cut into cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon peeled and minced fresh ginger
• 1 lb butternut squash, peeled and cut into cubes (about 2 1/2 cups)
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 1/2 cups low sodium beef broth
• 1 1/2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon red pepper flakes
• 3 cups cooked whole wheat couscous
• 1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
• 4 teaspoons minced fresh parsley

Recipe

• 1 heat oil in a 4-qt saucepan over medium-high heat. add beef and cook until browned on all sides, about 5 minutes. transfer meat to a plate, leaving juices in saucepan.
• 2 add onion; cook, stirring, until translucent, about 6 minutes.
• 3 add garlic and ginger; cook, stirring, 1 minute more.
• 4 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 to 35 minutes.
• 5 divide couscous and stew among 4 bowls. sprinkle with almonds and parsley.