Aromatic Beef Stew with Butternut Squash
- Heat oil in 4-quart saucepan over medium-high heat. Add beef. Cook until browned on all sides, about 5 minutes. Transfer meat to plate, leaving juices in saucepan. Add onion to pan. Cook 6 minutes, stirring often, or until softened and translucent. Add ginger and garlic. Cook, stirring, 1 minute more.
- Return beef to pan. Stir in squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, and red pepper flakes. Bring to boiling. Reduce heat to a simmer; cover. Cook until beef is tender, 30 to 35 minutes.
- Serve with couscous. Sprinkle with almonds and parsley. Makes 6 servings.
From the Test Kitchen
Toast almonds in a dry skillet over medium-high heat, stirring frequently, about 2 minutes or until golden brown.
Nutrition Facts (Aromatic Beef Stew with Butternut Squash)
- Per serving:
- 421 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 29 mg chol.,
- 206 mg sodium,
- 57 g carb.,
- 10 g fiber,
- 10 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet