Beef Stew with Butternut Squash and Chickpeas

I'd use less but not more tomato sauce, and I added 1 Tbsp Harissa for a bit more flavour.

Ingredients
  • 1 lb (454 g) stew beef (round or chuck), trimmed of excess fat and cut into 1/2-to-3/4-inch (1.25-to-1.9-cm) pieces
  • ½ tsp (2.5 ml) fine salt, divided
  • ¼ tsp (1 ml) freshly ground black pepper
  • 1 tbsp (15 ml) olive oil, plus more as needed
  • 1 large yellow onion (10 oz/284 g), diced
  • 1 tbsp (15 ml) minced or finely grated fresh ginger
  • 2 garlic cloves, minced or finely grated
  • 1 ½ tsp (7.5 ml) ground cumin
  • ¾ tsp (4 ml) ground cinnamon
  • ½ tsp (2.5 ml) crushed red pepper flakes
  • 1 (14.5-oz/428 ml) can no-saltadded diced tomatoes
  • 1 ½ cups (375 ml) low-sodium or no-salt-added beef broth
  • 1 (8-oz/230 ml) can no-saltadded tomato sauce
  • 1 lb (454 g) peeled, cubed butternut squash (3/4-inch/1.9-cm cubes; about 3 cups/750 ml)
  • 1 (15-oz/443 ml) can no-saltadded chickpeas, drained and rinsed
  • 2 teaspoons (10 ml) honey (optional)
  • Balsamic or apple cider vinegar (optional)
  • 1 Tbsp harissa
  • ¼ cup (60 ml) chopped fresh flat-leaf parsley leaves
 
Substitutions:
  • Butternut squash — frozen butternut squash, or kabocha or acorn squash.
  • Yellow onion — white onion.
  • Tomato sauce — crushed tomatoes.
  • Chickpeas — 1 ½ cups (375 ml), canned or home-cooked kidney, navy or cannellini beans.
  • Honey — maple syrup or agave.
Method
  1. Pat the meat dry, and season with 1/4 tsp (1 ml), of the salt and the pepper. Set a large plate nearby.
  2. In a medium (4-quart/4.5 L), heavy-bottomed pot, such as a Dutch oven, heat the oil over medium-high heat until shimmering. Working in two batches to prevent overcrowding, add the beef and cook, stirring once or twice, until browned, about 5 minutes. Use a slotted spoon to transfer the meat to the prepared plate, leaving the juices in the pot.
  3. Add the onion and cook, stirring frequently, until softened and translucent, about 4 minutes. (If the pot looks dry, add more oil as needed.) Add the ginger and garlic, and cook, stirring, until aromatic, another 30 seconds. Return the beef to the pot, and stir in the cumin, cinnamon and red pepper flakes. Add the diced tomatoes, beef broth, tomato sauce and the remaining 1/4 teaspoon (1 ml), of salt, and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the meat is nearly tender, 40 to 45 minutes.
  4. Stir in the squash and chickpeas, increase the heat to medium-high and return the liquid to a simmer. Reduce the heat to low, cover and cook for 15 minutes. Remove the lid, and cook until the squash and meat are fork-tender and the liquid reduces and thickens slightly, about 15 minutes. Taste, and add the honey and vinegar, if desired. Divide among shallow bowls, garnish with the parsley and serve hot.
 
Serves: 4 (makes about 8 cups)
Storage: Refrigerate for up to 4 days.
Michael
Source
Ellie Krieger, Ottawa Citizen, December 10th 2025