Beef Stew With Butternut Squash

• 2 tablespoons olive oil
• 1 lb stewing beef, cut into cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon peeled and minced fresh ginger
• 1 lb butternut squash, peeled and cut into cubes (about 2 1/2 cups)
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 1/2 cups low sodium beef broth
• 1 1/2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon red pepper flakes
• 3 cups cooked whole wheat couscous
• 1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
• 4 teaspoons minced fresh parsley

1. Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
2. Add onion; cook, stirring, until translucent, about 6 minutes.
3. Add garlic and ginger; cook, stirring, 1 minute more.
4. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
5. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

olive oil, stewing beef, onion, garlic, fresh ginger, butternut squash, salt, salt, beef broth, ground cumin, cinnamon, red pepper, whole wheat couscous, almonds, fresh parsley

Taken from www.food.com/recipe/beef-stew-with-butternut-squash-412445 (may not work)