Beef and Butternut Squash Stew

There is prediction of  3 plus inches of snow here in GA. The thermometer reads 32 degrees outside. This stew was perfect for a cozy night by the fire. It taste more like a Moroccan stew  due to the spices. The cinnamon is great with the meat and the squash.

2 teaspoons paprika

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 to 1/2 lbs beef shoulder roast or petite roast cut into 1 inch cubes

1 tablespoon olive oil

4 shallots sliced

4 to 5 cloves garlic crushed

3/4 cup lower sodium organic chicken broth

1 14.5 ounce can no-salt-added diced tomatoes, undrained

3 cups (1-inch)cubed peeled butternut squash (about 1 pound)- just a note on this…..Trader Joes has butternut squash already peeled and cubed in a bag in the produce department. This would save a lot of time.

COMBINE first 6 spices in a medium bowl. ADD beef; TOSS well to coat.

HEAT olive oil in a Dutch oven over medium-high heat. ( I used a cast iron dutch oven with a glass lid)

ADD beef and shallots;COOK 4 to 5 minutes or until browned,stirring occasionally. ADD garlic; COOK 1 minute, stirring frequently. STIR in broth and tomatoes;BRING to a boil. COOK 5 Minutes.ADD squash cubes and simmer 20 min. Do not let dry out. Add more broth if needed. Cook until squash is tender. Yield 4 servings.

We were so ready to eat this….I forgot to take a picture!