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
- 1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
- 4 teaspoons minced fresh parsley
Description
Beef Stew Gets A Moroccan Makeover In This Spicy And Sweet Dish. Warm Up To A Bowl To Ward Off A Cold—it Is Chock-full Of Immune-strengthening Iron.
Self
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