Spicy Beef Stew

Sauce

1 can diced tomatoes
2 tsp. ground ginger
2 tsp. ground cumin
½ tsp. ground cinnamon
1/2 tsp. salt

Beef coating

1/2 tsp. kosher salt
1/2 tsp. pepper
2 tsp. arrowroot powder

Stew

1 large onion, chopped
2 lb. beef chuck, cubed
½ medium butternut squash, cubed
1 cup carrots, sliced
2 cups mushrooms, halved
½ c. roughly chopped fresh cilantro or flat-leafed parsley

Directions

Use immersion blender or food processor to blend sauce mix. Add to 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, and 1/2 teaspoon salt; stir in the onion.

Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the arrowroot powder. Add the beef to the slow cooker and toss to coat.

Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high.

Serve the stew and sprinkle with the cilantro or parsley.






Original recipe