Daylight savings time ends Sunday at 2am, signifying the beginning of colder, shorter days! As the temperatures drop and the sunsets arrive earlier, we may need to explore some indoor hobbies that support good mental health by fighting off depression - and lucky for us cooking is an excellent outlet.
There is no better time than November to cozy up with a bowl of hearty beef stew that takes advantage of the fresh harvest vegetables and warm seasonal spices readily available!
- 2 teaspoons olive oil
- 1 pound stew beef (round or chuck), cut in chunks
- 1 large onion, chopped
- 1 tablespoon peeled, minced fresh ginger
- 2 cloves garlic, minced
- 1 pound peeled cubed butternut squash, cut into 1-1/2-inch cubes (about 2-1/2 cups)
- 1 14.5 ounce can no-salt-added diced tomatoes
- 1 8-ounce can no-salt-added tomato sauce
- 1 1/2 cups lower-sodium beef broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 3 cups cooked whole wheat couscous
- 1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes
- 4 teaspoons chopped fresh parsley
- Heat oil in 4-quart saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to plate, leaving juices in saucepan. Add onion to pan. Cook 6 minutes, stirring often, or until softened and translucent. Add ginger and garlic. Cook, stirring, 1 minute more.
- Return beef to pan. Stir in squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, and red pepper flakes. Bring to boiling. Reduce heat to a simmer; cover. Cook until beef is tender, 30 to 35 minutes.
- Serve with couscous. Sprinkle with almonds and parsley.
Source: So Easy by Ellie Krieger