Beef and Butternut Squash Stew

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Yield 6 servings


1 ½ tsp. canola oil
1 lb. stew beef, cut into chunks
1 T. fresh ginger, minced
2 garlic cloves, minced
1 lb. butternut squash, peeled, cut into 1-inch cubes
1 (15-oz.) can no-salt-added diced tomatoes
1 (8-oz.) can no-salt-added tomato sauce
1 ½ c. low-sodium beef broth
1 ½ tsp. ground cumin
1 tsp. ground cinnamon
3 c. cooked whole-wheat couscous


Heat oil in 4-quart saucepan over medium-high heat. Add beef and cook until browned. Take meat out and leave juice from meat in the pan. Add onion and cook until soft. Add ginger and garlic; stir. Add cooked beef to pan. Add squash, diced tomatoes, tomato sauce, beef broth, cumin and cinnamon; bring to a boil. Reduce heat to medium-low; cover. Cook 30-35 minutes or until beef is tender. Serve with couscous.