Growing up, one of my favorite meals was my mom’s beef stew. There is something about beef cooked in a delicious sauce with slow cooked vegetables that is very comforting. This entree is a lot like that with its beef, tomato sauce and butternut squash. It also has some interesting flavors from the spice rub. This recipe was inspired by a Cooking Light that I recently perused while in line at the grocery store.
You will need:
- 2 t paprika
- 1 t cinnamon
- 1/2 t ground ginger
- 1/2 t crushed red pepper flakes (omit if you don’t like spicy foods)
- 1/2 t ground pepper
- 1/4 t salt
- 1 lb beef roast, cut into 1-inch cubes
- 1 T olive oil
- 1 half of a small onion, sliced thin
- 4 cloves garlic, minced
- 1/2 c low-sodium broth
- 1 can (14.5 oz) diced tomatoes with their juices (I used fire roasted)
- 3 c (1 lb) butternut squash, peeled and cubed into 1-inch pieces
Then you will…
- Mix together the paprika, cinnamon, ginger, red pepper, black pepper and salt in a medium bowl.
- Toss the beef with the spice rub until well coated.
- In a large (deep), heavy non-stick skillet, heat the olive oil over medium-high heat.
- Add the seasoned beef and the onions to the hot pan and cook until browned, about 4 minutes, while stirring occasionally.
- Stir in the garlic and cook for another minute or two.
- Stir in the broth, scraping the bottom and sides of the pan to pick up any browned bits.
- Stir in the tomatoes with their juices and bring to a boil.
- Mix in the squash. Then reduce the heat to a simmer and cover. Allow to simmer until the squash is tender, about 15 minutes.
- Serve with couscous and enjoy!