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Easy Moroccan Beef Stew with Lemons and Butternut Squash
AND HERE WE ARE17Ingredients
75Minutes
810Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 yellow onions (medium, roughly chopped)
- 2 lb. beef (or 1 kilo, cut into 1 inch chunks)
- 2 Tbsp. spice (ras el hanout)
- 1 Tbsp. sea salt
- 1 tsp. freshly ground black pepper
- 1/3 cup unsalted butter (or ghee)
- 3 cloves garlic (crushed)
- 2 cups beef stock (you can substitute chicken or vegetable stock if you need to, or water.)
- 2 whole lemons (organic, 1 of them quartered and thinly sliced, seeds removed*)
- lemons
- juice
- zest
- seeds
- stew
- 1 butternut squash (medium, peeled and seeded, cut into 1 inch chunks)
- greens (Optional:, – I used some beet greens and stems from our garden)
- 1 bunch fresh cilantro (roughly chopped)
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat23g115% |
| Trans Fat2.5g |
| Cholesterol195mg65% |
| Sodium2220mg93% |
| Potassium2120mg61% |
| Protein51g |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A370% |
| Vitamin C220% |
| Calcium25% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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