Beef Stew With Butternut Squash

Look, it’s beef! We don’t eat meat often, but when we do we try to get locally-raised grass-fed stuff. It’s more expensive than factory-farmed beef, but—since it’s yummier, more environmentally-friendly, healthier and more humane—we think it’s worth it.

This recipe is adapted (with only a few changes) from Ellie Krieger’s So Easy cookbook. Ellie calls it “aromatic beef stew with butternut squash.” We’re not really sure why. Yeah, it smells good, but all yummy food smells good.

2 tsp olive oil

1 pound stew beef, cut into chunks

1 large onion, chopped

1 tbsp grated fresh ginger

2 large cloves garlic, minced

1 butternut squash, peeled, seeded and cubed

one 14.5 oz. can of no-salt-added diced tomatoes

one 8 oz. can no-salt-added tomato sauce

1 ½ cups low-sodium beef broth

1 tsp cinnamon

¼ tsp crushed red pepper

3 cups cooked quinoa

½ cup slivered almonds, toasted

1. Heat olive oil in a Dutch oven over medium-high heat. Add beef and cook for 5 minutes or so, until browned on all sides.

2. Using a slotted spoon, transfer the beef to a plate and set aside.

3. Add onion to Dutch oven. Cook, stirring constantly for 5-7 minutes, until the onion is soft and translucent.

4. Add ginger and garlic and cook, stirring for no more than 1 minute.

5. Return the beef to the Dutch oven and add the butternut squash, diced tomatoes, tomato sauce, beef broth, cinnamon and crushed red pepper.

6. Bring mixture to a boil. Reduce heat to simmer, cover and cook for 30-35 minutes, until beef is tender.

7. Serve stew over quinoa and top with toasted almonds.