Sweet and Spicy Beef, Butternut, and White Bean Stew
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
  • 1½ lbs (680 g) lean ground beef
  • 1 large onion, chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 1 medium butternut squash, peeled, de-seeded, and cubed (about 4 cups cubed)
  • 2 tablespoons golden raisins (sultanas), chopped
  • 1 bay leaf
  • 2 teaspoons Arabic 9-Spice Mix
  • 1½ teaspoons hot sauce (more or less to taste)
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups (1.4 L) low-sodium beef stock
  • 2 (15.5 oz/425 g) cans no-salt-added white beans, rinsed and drained
  • ½ cup chopped fresh parsley
  1. Heat a 5-quart soup pot over medium-high to high heat (no need to add oil). Once hot, add the beef and onion and cook (uncovered) until the beef is browned, about 8 minutes, stirring occasionally.
  2. Add the garlic and rosemary and cook 2 minutes more.
  3. Add the butternut, raisins, bay leaf, Arabic 9-Spice Mix, hot sauce, salt, black pepper, and beef stock. Bring up to a boil, then cover the pot, turn the heat down to simmer, and cook 20 minutes.
  4. Add the beans, cover the pot, and cook 10 minutes more.
  5. Stir in the parsley, then taste and add additional salt, black pepper, and hot sauce as desired.
  6. Serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/sweet-and-spicy-beef-butternut-and-white-bean-stew/