1. If you have the time and inclination: 2. - Brown the beef in a large skillet until seared on all sides. 3. - You can also brown the onions if you are so inclined. 4. If you are like me and are trying to do this at the crack of dawn before racing out the door to the bus stop and then to work start here: 5. Plug in the crock pot. 6. Toss in the chopped onions, garlic, carrots, squash and beef. 7. Stir in all the spices except the fresh cilantro. 8. Pour in the tomato sauce. 9. Cook on LOW for 6 – 8 hours. 10. About 15 minutes before it is going to be served or as soon as you get home: 11. add the peas, cilantro and the olives. 12. Stir it all up and let cook another 15 minutes or so. 13. I served it over whole wheat couscous with a hunk of roasted garlic bread that Jeff picked up on the way home. It was a hit – everyone decided it was a keeper and that the addition of the olives (the secret ingredient) was genius. I loved the way it added a nice salty counterpart to the sweet squash. If you wanted to you could also add a bit of chicken stock to the stew at the beginning. ---------------------------------------------------------------------------
Nutrition
Ingredients
