Spiced Beef and Butternut Squash Stew
A Woman's Day recipe.
INGREDIENTS
Nutrition- 1(8 ounce) can tomato sauce
- 2teaspoons ground ginger
- 2teaspoons ground cumin
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 1
- 2
- 2teaspoons flour
- 1⁄2butternut squash, peeled and cut into 1-inch pieces (about 1 lb)
- 1cup couscous
- 1
- 1⁄2
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DIRECTIONS
- In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
- Sprinkle beef with flour and add to the cooker. Toss to coat.
- Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
- Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
- Serve the stew over the couscous and sprinkle with cilantro.
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