Ingredients:
1 pound beef shoulder or petite tender roast, trimmed and cut into cubes
1 can no-salt-added diced tomatoes, undrained
3 cups cubed peeled butternut squash (about 1 pound)
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup chopped fresh cilantro
4 shallots, quartered
4 garlic cloves, chopped
1 tbsp olive oil
2 tsp paprika
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground ginger
1/2 tsp crushed red pepper
1/4 tsp freshly ground black pepper
How to Make:
1. Combine first 6 ingredients in a medium bowl. Add beef and toss well to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots, then cook 4 minutes or until browned, stirring occasionally.
3. Add garlic, cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes.
4. Add squash, then cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
[Source: myrecipes.com]
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