Beef + Butternut Squash Stew

This week’s meal plan had not one but two new recipes! While all of our cookbooks are still in storage in Denver {insert loud sobs!} I somehow managed to bring along a binder of recipes from magazines that I’ve cut out over the years. We’ve been working with that and checking out books from the library to fill in our meal plans. Last night’s dinner was a Beef Tagine with Butternut Squash served with couscous. I added more spices than the original recipe called for and I think I’d even bump it up a notch again next time.

This recipe came from a Cooking Light magazine in the January/February 2011 issue. I bought beef stew meat from Whole Foods because it was on sale. I think because of the cut of meat I used this was not a 40 minute recipe, which worked out well for me. I also believe this could be a great dish cooked low and slow in the crock pot or even in the oven on a rainy Sunday afternoon. I’ll be experimenting with this because we both thought that the flavors were so awesome and because the boy, ahem the husband requested lots of butternut squash in the future!

I’ll apologize in advance that there isn’t a single photo of this dish. It was dark + gloomy + rainy and I never took a single picture. {Must be better about that!!} The photo below is from the Cooking Light website.

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Beef Tangine with Butternut Squash

adapted from Cooking Light


2 1/2 teaspoons paprika

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon crushed red pepper

1/2 teaspoon black pepper

1 1/2 pounds beef cut into 1 inch cubes

1 tablespoon olive oil

2 small onions, cut into thin wedges

4 garlic cloves chopped

1 cup chicken broth

1 (14.5 ounce) can diced tomatoes, undrained

3 cups (1 inch) cubed and peeled butternut squash (about 1 pound)

Combine the first six ingredients in a large bowl. Mix well. Add the beef, toss to coat. Heat the olive oil over medium high heat (I used my large Le Cruset pot, it was the perfect size.) Add onions and let them begin to brown. Add in beef, stir occasionally until browned. Add in garlic, stirring to ensure it doesn’t burn but make sure it gets cooked! Stir in broth and deglaze the pan, scrape up all those yummy brown bits!! Add in tomatoes and bring everything to a boil. Cook for 5 minutes, then add squash. Reduce the heat and allow to simmer 15 minutes or until squash is tender. Serve over couscous.

{The cooking ingredients are what the original recipe suggested. My beef and my squash weren’t ready at this point. I allowed them to simmer for 45 minutes to an hour. I believe it’s because of the cut of beef I used but nonetheless it was a delicious dish!}

Recipe Roundup

I love cookbooks. I have a ton of them…some are very well loved and some have lots of pages marked but rarely get used. Why you ask? The internet. It is SO easy for me to search for a recipe and pull it up on my computer or iPad and just bring said device into the kitchen. I know I’m not the only one who is guilty of this. I try to use my cookbooks, I can’t stop wanting to buy cookbooks but I always seem to turn to my computer. How can you not though when there are so many awesome recipes out there? I read a bazillion blogs and have come to rely on some of them for my go to recipes. Do you have anywhere you rely on for tried and true recipes? Pinterest has also become a favorite tool. I can find delicious recipes all over the internet and then pin them onto specific boards and easily find them when I’m ready to make them.

Here are a few recipes I’ve rounded up that I’m hoping to make!

How delicious does this simple popcorn snack look? I love that she uses an air popper, if only I had room to store one…

 

These are just calling my name. Probably should try them out one weekend soon and serve them for football fun…I’m guessing they’d pair really well with an icy cold beer.

 

 

 

I know this HAS to be delicious. It comes from Bree over at Baked Bree and she is one of my go to blogs for recipes. Everything I’ve made from her recipes has been delicious.

 

 

I need to make these. Probably sooner rather than later. I’ve been eying them for YEARS. How delicious do these look?!

 

 

These seem like the perfect weeknight fall dinner. Paired with roasted veggies and brussel sprouts. Yup I said brussel sprouts–they’re delicious and probably deserve their own roundup!

 

 

And finally…I’ll be making this tonight! It’s cold and gloomy here today and it seems like the perfect meal to combat that. Yum. Pairing it with a crisp loaf of french bread and a nice green salad.