Beef Stew With Butternut Squash and Chickpeas

2 days ago 3

Democracy Dies successful Darkness

clock1 hr 45 minscourseMain

4.2 (58)

By Ellie Krieger

Every spoonful of this satisfying stew boasts tender beef, saccharine butternut squash and hearty chickpeas. Aromatic with ginger, garlic, cumin and cinnamon, this repast volition lukewarm you up and present nourishing comfort. It’s a large crockery to navigator implicit the play — oregon whenever you person a chunk of clip — and lone gets much flavorful the longer it sits.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 8 cups)

1 lb stew beef (round oregon chuck), trimmed of excess abdominous and chopped into 1/2-to-3/4-inch pieces
1/2 spoon good salt, divided
1/4 spoon freshly crushed achromatic pepper
1 tablespoonful olive oil, positive much arsenic needed
1 ample yellowish bulb (10 ounces), diced
1 tablespoonful minced oregon finely grated caller ginger
2 ail cloves, minced oregon finely grated
1 1/2 teaspoons crushed cumin
3/4 spoon crushed cinnamon
1/2 spoon crushed reddish capsicum flakes
One (14.5-ounce) tin no-salt-added diced tomatoes
1 1/2 cups low-sodium oregon no-salt-added beef broth
One (8-ounce) tin no-salt-added herb sauce
1 lb peeled, cubed butternut squash (3/4-inch cubes; astir 3 cups)
One (15-ounce) tin no-salt-added chickpeas, drained and rinsed
2 teaspoons chromatic (optional)
Balsamic oregon pome cider vinegar (optional)
1/4 cupful chopped caller flat-leaf parsley leaves

Nutritional Facts

Per serving (2 cups)

Calories
375
Fat
10 g
Saturated Fat
3 g
Carbohydrates
42 g
Sodium
450 mg
Cholesterol
71 mg
Protein
34 g
Fiber
10 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026