Best 5 Spiced Beef And Butternut Squash Stew Recipes

SPICED BEEF AND BUTTERNUT SQUASH STEW

Steps:

• 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.

BUTTERNUT BEEF STEW

Steps:

• In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.

SPICED BUTTERNUT SQUASH STEW

Steps:

• In a medium saucepan, heat oil and add onion. Saute onion until soft and caramel colored. Add garlic, tomatoes, cinnamon, allspice, and crushed red pepper until tomatoes break down. Add butternut squash, garbanzos, broth, and raisins. Bring to a simmer and cook for about 25 minutes, or until the squash is tender. Add spinach, lime juice and season to taste.
• Serving suggestions: top with sliced almonds, or serve on top of whole wheat couscous or basmati rice.

BUTTERNUT SQUASH STEW WITH BEEF AND LENTILS

Steps:

• Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
• At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
• While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
• Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
• Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.

SPICED BEEF AND BUTTERNUT SQUASH STEW

Steps:

• 1 can tomato sauce 2 tsp. ground ginger 2 tsp. ground cumin ½ tsp. ground cinnamon kosher salt Pepper 1 large onion 2 lb. beef chuck 2 tsp. all-purpose flour ½ medium butternut squash 1 c. couscous 1 can chickpeas ½ c. roughly chopped fresh cilantro DIRECTIONS In a 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 cup water, and 1/2 teaspoon salt; stir in the onion. Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the flour. Add the beef to the slow cooker and toss to coat. Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high. Ten minutes before serving, prepare the couscous according to package directions. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes. Serve the stew over the couscous and sprinkle with the cilantro.