Ellie Krieger's Aromatic Beef Stew with Sweet Potatoes

 

If I was asked to name some of my favorite cookbooks, Ellie Krieger's newest cookbook, So Easy, would very likely make my top ten.  It's been a year since I first received the book and to-date I have cooked 23 recipes from it.  The recipes are easy, reliable, and healthy, which is a magical combination if you ask me. 

This Aromatic Beef Stew is a dreamy pot of gloriously scented spices: cumin, cinnamon, and red pepper flakes.  The warm scent of the spices, together with the meltingly tender beef, will have you anticipating dinner in the worse way possible.  Ellie's aromatic beef stew comes alive served over couscous with toasted sliced almonds and parsley as a garnish.  If you are in the mood for a twist on the regular old beef stew, then this is the recipe for you. 

Aromatic Beef Stew with Sweet Potatoes
recipe found on Self.com and in Ellie's cookbook, So Easy
Serves 4  
2 teaspoons olive oil

1 pound stew beef (round or chuck), cut into chunks
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups) *I subbed sweet potato
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 1/2 cups low-sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole-wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes

Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan. Add onion; cook, stirring, until translucent, about 6 minutes. Add garlic and ginger; cook, stirring, 1 minute more. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

480 calories per bowl, 13 g fat (3 g saturated), 56 g carbs, 8 g fiber, 34 g protein

Notes/Results:  This is such an aromatic, comforting, and satisfying meal.  The combination of cumin, cinnamon and red pepper flakes really heats things up and gives you that warming sensation in the back of your throat.  A very exotic version of beef stew that I would make again.

NOTE: I subbed equal parts sweet potato in place of butternut squash, which seemed to work out just fine.

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