Ingredients

The following ingredients have 4 Servings
  • 1 TBSP oil (avocado or canola oil, divided)
  • 1 1/4 pound boneless chuck roast (trimmed and cut in ½-inch cubes (I got the butcher to do this for me))
  • 3/4 tsp salt (divided)
  • 1 1/2 cups onion (chopped (1 large))
  • 1 cup green bell pepper (chopped (1 medium))
  • 2 TBSP tomato paste
  • 1 TBSP minced garlic (about 6 cloves)
  • 1 cup dry red wine (or unsalted broth)
  • 1 cup unsalted chicken broth (or beef or vegetable broth or water)
  • 1 1/4 tsp ancho chili powder (or chili powder + 1/4 tsp cayenne)
  • 1 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground cinnamon
  • 28 ounce whole tomatoes (undrained & chopped)
  • 15 ounce kidney beans (rinsed and drained, reduced-sodium or no-salt-added )
  • 4 cups butternut squash (cubed & peeled)
  • 1 cup carrots (chopped (2 medium))

Instruction

  • Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tsp oil to pan. Sprinkle beef with ½ tsp salt, and add beef to pan. Cook for 8 minutes, making sure to turn so all sides are cooked. Remove beef from pan and set aside.
  • Add remaining 2 tsp oil to pot. Add onion and bell pepper to pot, and cook for 5 minutes. Add tomato paste and garlic; cook for 1 minutes stirring constantly. Add the wine (or broth) and broth (or water) to the pot. Bring to a boil, scraping the pot. Cook for 2 minutes. Add beef back to the pot.
  • Stir in ancho chile powder, oregano, cumin, coriander, cayenne pepper, cinnamon, tomatoes, kidney beans, and remaining ¼ tsp salt. Bring to a boil; cover, reduce heat to medium-low, and simmer gently for 60 minutes. Make sure to stir occasionally.
  • Add butternut squash and carrots to the pan. Simmer for 1 1/2 to 2 hours, until beef is tender.
  • Serve & enjoy!! You can top it with chopped cilantro, sour cream or plain yogurt, or any other toppings if desired.