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Beef & Squash Stew

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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 8

Ingredients
  

  • 15-16 oz can tomato sauce
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • ½ tsp ground cinnamon
  • Salt and Pepper to taste
  • 2 lb beef chuck trimmed and cut into bite sized pieces
  • ½ cup all-purpose flour
  • 1 large onion cut into wedges
  • ½ cup wine
  • 1 medium butternut squash peeled and cut into 1 inch pieces
  • 1 can chickpeas rinsed
  • dried cilantro
  • 8 cups cooked rice

Instructions
 

  • In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, salt and pepper to taste.
  • Preheat a skillet and add some oil.
  • Season the beef with salt and pepper, then dredge in the flour. Brown the beef in the skillet in batches (don’t overcrowd your skillet) and then add the beef to the slow cooker, stirring to coat with the tomato sauce.
  • Quarter the onion and brown on each side in the skillet, add to the slow-cooker. The onions quarters will break up as they soften, that's okay.
  • Deglaze the skillet with a ½ cup of wine and add this to the slow cooker.
  • Split the squash and remove the seeds. Cut the squash up into easy to handle pieces and remove the peel. Cut the squash up into bite sized pieces
  • Scatter the squash over the top in the slow cooker and season with salt and pepper.
  • Cover and cook until the beef is tender (7-8 hours on low, or 4-5 hours on high).
  • 15 minutes before serving, fold the chickpeas into the stew and cook covered until heated through.
  • Serve on top of rice and sprinkle with cilantro.