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Beef and Butternut Squash Stew with Moroccan Spices

Rumor has it that today and tomorrow are going to be the two coldest days of the year.  I don’t know about the rest of you, but it seems to be true here – it is 11 degrees this morning (that’s -12 to all my Canadian/European readers) here in Podunk and is supposed to drop to a whopping 1 degree (-18) tonight.

Brrrr.

So, here’s a bold little stew to help keep you warm.  I used butternut squash in it because it’s what I had on hand, but you could use any root vegetable, tuber or winter squash you have lying around.  However, the sweetness of the butternut squash was really complimented by the spices; the raisins were a nice touch, too.  This also reheats very well.

And have a lovely Wednesday, y’all.

Beef and Butternut Squash Stew with Moroccan Spices

Beef and Butternut Squash Stew with Moroccan Spices

serves 6

2 pounds round roast, cut into 1″ cubes
2 tablespoons beef tallow
4 cups beef stock
1 1/2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 large onion coarsely chopped
2 cloves garlic, minced
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 pound butternut squash peeled and cut into 1-inch cubes
1/4 cup golden raisins

Melt the beef tallow or other fat in a Dutch oven over high heat. Add the meat and sear, stirring frequently, until the cubes are browned on all sides. Season with the salt and pepper.

Lower the heat to medium; add the onion and cook until the onion begins to soften, about 3 minutes. Add the garlic and cook a minute more.

Increase the heat to medium-high and add the paprika, cumin and cinnamon to the meat/onion mixture in the Dutch oven. Cook, stirring frequently, for a minute or two until the mixture becomes very fragrant.

Stir the beef stock into the mixture in the Dutch oven. Cover and reduce the heat to low.

Simmer, covered, for 1 to 1 1/2 hours, stirring occasionally, until the meat becomes fork tender. Uncover and increase the heat to medium; add the butternut squash and raisins and cook for another 20 to 30 minutes, or until the squash is easily pierced with a fork and the liquid has reduced, giving the dish a stew-like consistency.

Printable version (requires Adobe Reader)

Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday





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