Slow Cooker
Beef and Butternut Squash Stew
Citrus Quinoa with Arugula
Ingredients
- ½ lb beef stew meat
- 1 Tbsp olive oil
- ½ cup chopped onion
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 2 cloves garlic, minced
- 1 (15-oz) can whole peeled tomatoes, crushed
- 1½ cups water
- 1 (12-oz) pkg frozen cubed butternut squash
Instructions
- Cook beef in hot oil in a Dutch oven until browned. Place beef, onion, cumin, pepper, garlic, tomatoes, and water in a 5-quart slow cooker.
- Cover and cook on LOW 6 hours. Add squash. Cover and cook on LOW 1 hour or until squash is tender.
Side Dish Ingredients
- ½ cup quinoa
- 3 Tbsp olive oil, divided
- 1 orange, peeled and sectioned
- ½ (5-oz) pkg arugula
Side Dish Instructions
- Cook quinoa in 1 Tbsp oil in a large saucepan until toasted, and cook according to package directions; cool.
- Toss quinoa with orange, arugula, 2 Tbsp oil, and salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
