Moroccan Beef and Squash Stew


It's fall and squash is in season. Chef Joanna Tymkiw shares some of her favourite squash-based make-ahead meals...starting with stew!



2 tsp salt
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cayenne pepper
1/4 tsp ground black pepper
2 lb stewing steak, cubed
2 cups onion, finely chopped
2 tbsp olive oil
2 tbsp butter
1 litre butternut squash
2 cloves of garlic, chopped
1/4 cup tomato paste
1 litre beef stock
1 bunch fresh mint, finely chopped


Let steak sit at room temperature for 30 minutes.

Add all spice rub ingredients to a bowl and mix until combined before using all to coat the steak.

Heat butter and olive oil in large pot on medium-high heat. Add onion and sauté for five minutes until translucent. Add steak and let brown for five minutes. Stir in garlic, tomato paste and squash before adding in the beef stock. Bring up to a bubble before reducing heat to low. Let simmer for one hour.

Top stew with chopped mint before serving.

Allow stew to cool to room temperature before refrigerating. It can be kept in a fridge for up to two days before re-heating and serving, or freeze in a resalable container in single-serving portions.


Video: Moroccan Beef and Squash Stew

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