Celebrate Fall with~BEEF STEW WITH BUTTERNUT SQUASH

AROMATIC BEEF STEW WITH BUTTERNUT SQUASH

1-2 T EVOO
1 1/2 pounds stew beef, cut into cubes
1 lg yellow onion, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 pound squash, peeled and cut into cubes (I cheat and get the packaged version from TJ’s)
1 can 14.5 ounces of diced tomatoes
1 can 8 ounces of tomato sauce
1 1/2 cups beef broth
1 1/2 tsp cumin
1 tsp cinnamon
1 tsp red pepper flakes
1/4 cup sliced almonds
1 T fresh parsley

Heat oil in 4-5 quart saucepan over med-high heat. Add beef and cook until browned on all sides, about 5 mins. Transfer meat to plate but reserve juices in saucepan. Add onion, garlic and ginger- cook for 3-4 minutes. Return beef to pan and add squash, tomatoes, sauce, cumin, cinnamon, and pepper flakes. Bring to boil and reduce heat to low to simmer 45-60 minutes. Sprinkle with almond slices and parsley prior to serving. 4-6 servings.

Serve over basmati rice or with warm bread.

THE DISH: 480 CAL, 3g SAT FAT, 8g FIBER, 34g PROTEIN, 56g CARBS

I like to serve this with a side salad of:
pears
mixed greens
crumbled blue cheese
walnuts
drizzled with a basic balsamic dressing (EVOO, balsamic, salt and pepper, dash of cayenne, a little dijon mustard)

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About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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One Response to Celebrate Fall with~BEEF STEW WITH BUTTERNUT SQUASH

  1. Renee Hall says:

    What time is dinner?

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