This beef and butternut squash stew comes out of the slow cooker full of flavor. What may surprise you is the bit of cacao powder that adds a depth of flavor to this dish. Along with the onion, fire roasted tomatoes, green chilies, chili power and cumin, the squash goes so well with the tender beef.
Cooks 8-10 hours low
1 1/2 pounds beef chuck roast, fat cut off, cut into cubes
4 cups butternut squash cut into cubes
2 cans fire-roasted diced tomatoes, undrained (14 ounces each)
1 1/2 cups beef stock
1 yellow onion, diced
1 can diced green chiles (4 ounces)
1 tablespoon ground ancho chile powder
2 teaspoons dried chipotle powder
3 teaspoons good cacao powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon salt
Fresh black pepper
3 cloves garlic, minced
fresh chopped cilantro as garnish
Mix everything up in a large bowl except the cilantro and pour into the slow cooker.
Cover and cook on low 8-10 hours. Serve topped with cilantro.