Ingredients
6
6 servings
- •3 tablespoons olive oil, divided
- •1 pound beef chuck, cut into 1/2-inch cubes
- •1 teaspoon salt
- •1 medium butternut squash - peeled, seeded, and cubed
- •1 medium yellow onion, chopped
- •3 cloves garlic, minced
- •1 tablespoon chili powder
- •½ teaspoon ground cinnamon
- •1 (14.5 ounce) can crushed tomatoes
- •1 ½ cups beef broth
- •1 cup water
- •1 tablespoon honey
- •1 (15 ounce) can black beans, rinsed and drained (Optional)
Instructions
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
- Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
- Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 383
- Carbohydrate: 47g
- Fat: 16g
- Fiber: 11g
- Protein: 17g
- Sugar: 8g
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