Friday, January 14, 2011

Juliana's Butcher Block

Don’t worry my little carnivores; Juliana’s Butcher Block is back! For this installment I’ve decided to make a recipe that I have been eyeing for quite some time. It is a Moroccan take on beef stew. It was delicious and very filling. I hope you enjoy!

Beef Stew with Butternut Squash and Almonds
Serves 4
*adapted from Self

2 tbs olive oil
1 pound stew beef, cut into cubes
1 large onion, chopped
2 cloves garlic, minced
1 tbs 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
2 cups tomatoes, chopped
4 cups low-sodium beef broth
1 1/2 tsp ground cumin
1 tsp cinnamon
1/2 tsp 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
Minced fresh parsley for garnish

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. Season with salt and pepper. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.
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