Zutaten für Beef Stew With Butternut Squash
- 2 tablespoons olive oil
- 1 1/2 lbs beef stew meat
- 1 large onion
- 4 garlic cloves
- 1 tablespoon grated fresh ginger
- 1 medium butternut squash (about 2 cups)
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup tomato sauce
- 1/2 cup beef broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- 1 cup couscous
- 1/4 cup slivered almonds
- 2 tablespoons chopped fresh parsley
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Zubereitung von Beef Stew With Butternut Squash
- Heat 2 tablespoons olive oil in a 4-quart saucepan over medium-high heat.
- Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
- Add 1 large onion, chopped, to the saucepan. Cook, stirring occasionally, until softened and translucent, about 6 minutes.
- Add 4 cloves garlic, minced, and 1 tablespoon grated fresh ginger. Cook for 1 minute more, stirring constantly.
- Return the beef to the pot.
- Stir in 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups); 1 (28-ounce) can crushed tomatoes; 1/2 cup beef broth; 1/4 cup tomato sauce; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; and 1/4 teaspoon red pepper flakes.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the beef is very tender, about 30-35 minutes. Add more broth if needed to adjust consistency.
- While the stew simmers, prepare 1 cup couscous according to package directions.
- Divide the cooked couscous among 4 bowls.
- Ladle the stew over the couscous.
- Garnish with 1/4 cup slivered almonds and 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
39g
Fat
17g
Carbs
9g
