For this week’s Slow Cooker Sunday meal I’m bringing you a dish with flavors from North Africa, specifically Morocco. Spices are used extensively in Moroccan food… Hence bringing together a multitude of wonderful flavors. So, it’s no surprise that this week’s Moroccan Spiced Butternut Squash and Beef Stew is full of flavor.
To begin I placed 2lbs. of cubed beef chuck in the bottom of my slow cooker.
After mixing together ground ginger, turmeric, paprika, cinnamon, salt and pepper in a small bowl, I sprinkled it over the beef and tossed it to coat the meat.
Next I added in a small diced onion and a can of peeled whole tomatoes (with the liquid) and crushed the tomatoes with my hands.
And finally I put butternut squash chunks on top of everything and sprinkled salt over it and added water. If you cannot find fresh butternut squash use frozen instead.
I cooked it on low for 7 hours and the aroma was amazing when I uncovered it.
I served it over white rice and while it was delicious the first day it was even more so the following day as the flavors continued to develop.
Slow Cooker Moroccan Spiced Butternut Squash and Beef Stew
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 1/2 teaspoons sweet paprika
1/4 teaspoon ground cinnamon
1 tablespoon and 1 teaspoon Kosher salt, divided
1 teaspoon black pepper
2 pounds beef chuck, cut into 1 1/2 inch cubes
1 small onion, diced
1 28oz. can peeled whole tomatoes (with liquid)
1 butternut squash (about 2lbs.) peeled and cut unto 1 1/2 cubes
Place the beef in the slow cooker.
In a small bowl mix together the ginger, turmeric, paprika, cinnamon, 1 tablespoon salt, and black pepper. Sprinkle over the beef and toss to coat well.
Add the onion and tomatoes with their liquid and crush the tomatoes with your hand.
Place the butternut squash chunks on top and sprinkle with remaining teaspoon of salt and 1 1/2 cups water.
Cover and cook on low for about 7 hours, until the beef is tender. Serve over rice.
From Food Network Magazine, October 2015. Reynolds Slow-Cooker Favorites