Beef and Butternut Squash Stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 424.5
  • Total Fat: 7.9 g
  • Cholesterol: 73.7 mg
  • Sodium: 1,242.3 mg
  • Total Carbs: 58.3 g
  • Dietary Fiber: 8.2 g
  • Protein: 30.8 g

View full nutritional breakdown of Beef and Butternut Squash Stew calories by ingredient


Introduction

A yummy Mediterranean-inspired stew with beef and butternut squash. Served over couscous (included in the nutrition information). A yummy Mediterranean-inspired stew with beef and butternut squash. Served over couscous (included in the nutrition information).
Number of Servings: 4

Ingredients

    * 2 tablespoons olive oil
    * 1 pound stew beef, cut into cubes
    * 1 large onion, chopped
    * 2 cloves garlic, minced
    * 1 tablespoon peeled and minced fresh ginger
    * 1 pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups)
    * 1 can (14.5 oz) no-salt-added diced tomatoes
    * 1 can (8 oz) no-salt-added tomato sauce
    * 1 1/2 cups low-sodium beef broth
    * 1 1/2 teaspoons ground cumin
    * 1 teaspoon cinnamon
    * 1/2 teaspoon red pepper flakes
    * 3 cups cooked whole-wheat couscous
    * 4 teaspoons minced fresh parsley


Directions

Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan. Add onion; cook, stirring, until translucent, about 6 minutes. Add garlic and ginger; cook, stirring, 1 minute more. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes. Divide couscous and stew among 4 bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user KITSUNEBI.