Ingredients

The following ingredients have 4 Servings
  • 2 lbs beef cut into bite sized pieces
  • 1 tbsp olive oil
  • 2 jalapeños (finely diced)
  • 1 red onion (finely diced)
  • 2 cloves crushed garlic
  • 1 yellow pepper (chopped into small pieces)
  • 3 cups beef broth
  • 28 fl oz canned tomatoes
  • 1 tbsp cumin
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp coriander
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 cups cubed butternut squash
  • 1 can black beans (optional*)
  • 1/2 cup fresh cilantro

Instruction

  • Heat the olive oil in a large pot on high heat. Cook the beef for approximately 6 minutes until the pieces are nicely browned. Remove the beef from the pot and set aside.
  • Lower the heat to medium and add the diced jalapeños, red onion and garlic and cook until fragrant.
  • Add the yellow pepper, cooked beef, beef broth and canned tomatoes to the pot. Stir in the cumin, paprika, coriander, chili powder and salt. Cover the pot and let simmer for 1 hour.
  • After an hour of cooking add the cubed butternut squash and black beans to the pot and let simmer for another 30 minutes until the butternut squash is tender and the beef is tender.
  • Stir the cilantro through the stew before serving. You can top each bowl with slices of jalapeño, chopped tomatoes, salsa or more cilantro.