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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion. | 2. Sprinkle beef with flour and add to the cooker. Toss to coat. | 3. Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high. | 4. Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes. | 5. Serve the stew over the couscous and sprinkle with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato sauce	1	can		-	-	-	-
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
cinnamon	1/2	teaspoon	ground	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		cut	60.0	14.01	1.65	0.15
beef chuck	2		trimmed cut	1269.3362	2.8107	191.5791	55.0348
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
butternut squash	1/2	lb	peeled cut	102.0584	26.5125	2.2680000000000002	0.2268
couscous	1	cup		650.48	133.9539	22.0748	1.1072
chickpea	1	can	rinsed	1133.4333	188.7556	61.3793	18.1109
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.