Fall is the perfect season to serve up a hearty stew. The original recipe calls for carrots, but I like to substitute butternut squash for a sweet earthy flavor. I recently made this recipe for my family and it received rave reviews. Best of all, you can make it in your slow cooker. Hope you enjoy it too!
North African Beef Stew with Butternut Squash
3 T. Marisolio Garlic Olive Oil
3 pounds beef chuck roast, cut into 1 inch pieces
1 1/2 tsp salt
1 tsp freshly ground pepper
1 large onion, chopped
2 large cloves garlic, minced
1-2 cups butternut squash, peeled and cut into 1 inch cubes
2 tsp sweet Hungarian paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
3 cups beef broth
1 can garbanzo beans, rinsed and drained
1 cup dried apricots, chopped
2 T cornstarch, mixed with 1/4 cup water
Heat the half the Marisolio Garlic Oil in a large skillet over high heat. Sprinkle the meat cubes evenly with salt and pepper. Add the meat to the skillet in batches and brown on all sides. Add more Garlic oil as needed. Transfer the browned meat to to the insert of a 5 to 7 quart crock pot.
Add the onion and garlic to the same skillet and sauté until the onion begins to soften, about 3 minutes. Add the butternut squash, paprika, cumin and cinnamon and sauté until the spies are fragrant, about 2 minutes.
Deglaze the pan with 1 cup beef broth and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow cooker. Ad the remaining 2 cups broth, the can of garbanzo beans and the apricots and raisins.
Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is tender.
Skim off any fat from the top of the stew. Add the cornstarch and water mixture and stir to combine. Cover the slow cooker and cook for an additional 20-30 minutes, until the sauce is thickened.