The best Beef stew #shorts #beefstew #dinner #comfortfood

Ingredients

For the Stew:
2.5 pounds chuck roast, cubed
1 large butternut squash, peeled and cubed
3 turnips, peeled and cubed
1 parsnip, peeled and sliced
3 carrots, peeled and sliced
4 garlic cloves, minced
1 tablespoon tomato paste
2 cans (15 oz each) chickpeas, drained and rinsed
Beef broth (as needed)
1/2 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
Kosher salt
Black pepper

For the Couscous:
1 container Moroccan-style couscous
Olive oil
Water
Salt

Instructions

Cube the chuck roast and generously season with kosher salt. Sear the meat in a large pot or Dutch oven over medium-high heat until browned on all sides. Add the tomato paste, garlic, turmeric, coriander, paprika, and a generous amount of black pepper. Stir and cook for 1-2 minutes until fragrant. Pour in just enough beef broth to cover the meat. Bring to a simmer, cover, and cook until the meat is fork-tender, about 1.5 to 2 hours.

Add the butternut squash, turnips, parsnip, and carrots to the pot. Pour in additional beef broth to cover the vegetables and salt to taste. Cover and simmer until the vegetables are soft but not falling apart, about 20-30 minutes. Stir in the chickpeas and simmer for another 5-10 minutes.

For the couscous, place dry couscous in a microwave-safe bowl. Drizzle with olive oil and massage the oil into the couscous with clean hands. Add a small amount of water and microwave in 30-second intervals, stirring and adding water as needed, until the couscous is al dente. Add salt to taste and fluff with a fork.