Moroccan Beef Stew with Lemons and Butternut Squash

By mdancause

Ingredients

• 3 medium yellow onions, roughly chopped
• 2 lbs (or 1 kilo) beef cut into 1 inch chunks
• 2 T ras el hanout spice
• 1 T sea salt
• 1 t freshly ground black pepper
• 1/3 C unsalted butter
• 3 cloves garlic, crushed
• 2 C beef stock (you can substitute chicken or vegetable stock if you need to, or water.)
• 2 whole, organic lemons (1 of them quartered and thinly sliced, seeds removed)
• 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
• Optional: greens– I used some beet greens and stems from our garden
• 1 bunch fresh cilantro, roughly chopped

Details

Servings 1
Adapted from andhereweare.net

Preparation

Step 1

Place all of the ingredients except for the butternut and cilantro into your dutch oven.

Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven and cook for 2 hours.

Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid. Cook in the oven for 1/2 an hour more, until the squash is tender.

Take your stew out of the oven. Stir it up and taste it. If needed, add extra lemon juice and salt. Stir in the leafy greens, if using. Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.

Serve over rice (we eat our with cauliflower rice) or eat it on its own as you would a hearty stew. Enjoy!