Moroccan Beef Stew with Butternut Squash

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February 10, 2011 by Sara Kreidler

We were looking for another recipe to put some of the many butternut squashes we’ve recently received from the CSA, and I happened to be home sick, watching the Today Show and saw this recipe. It was really excellent — very flavorful, a nice amount of heat and sweetness and pretty easy to make.  This picture, like most of my pictures, doesn’t do the dish justice.  Actually, I’ll be honest and say that this picture makes this look unappetizing.  Do not be deceived by my horrible photography — this stew is awesome.

Adapted, barely, from a recipe by Ellie Kreiger, featured on the Today Show 


  • 2 teaspoons olive oil
  • 1 pound stew beef
  • 1 large onion, chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 pound peeled cubed butternut squash, cut into 1 1/2-inch cubes (about 2 1/2 cups)
  • One 14.5-ounce can diced tomatoes
  • One 8-ounce can tomato sauce
  • 1 1/2 cups beef broth
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper
  • 3 cups cooked couscous


  1. Heat the oil in a dutch oven over medium-high heat.
  2. Add the beef and brown on all sides (you’re not fully cooking the meat, just quickly searing the outside of the meat).  Transfer the browned meat to a plate.
  3. Add the onion to the dutch oven and saute until translucent.  Add the ginger and garlic and saute for 1 minute. 
  4. Add the browned beef, squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, red pepper flakes, and salt and pepper to the dutch oven and stir.  Bring to a boil, then reduce the heat to medium low and keep stew at a simmer. Cover and cook until the beef is tender, about 30-35 minutes.  Taste test and add more salt and pepper if needed.
  5. While the stew is simmering, cook couscous according to package directions.  
  6. To serve, scoop couscous into large soup bowls, then spoon the stew over the couscous.

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