1smallbutternut squash(2 lb) peeled, seeded and cut into cubes
Soak the prunes in warm water for at least 30 minutes.
Season the beef with salt and pepper. Heat the oil in a tagine or large dutch overn over medium-high heat. Saute half the meat, uncovered, stirring only occasionally, until well browned, about 8-10 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.
Lower the heat to medium and add onions to the pot. Saute until softened, about 5 minutes. Add the garlic, ginger, cinnamon, cumin, coriander, turmeric and saffron, and saute for another minute or until fragrant.
Add the reserved beef to the pan along with 2 cups of water, butternut squash and cilantro. Cook partially covered, stirring occasionally until the liquid thickens and the meat and vegetables are tender, about 2 to 2 1/2 hours, adding a little more water if the stew appears to need more moisture. Add the prunes for the last 30 minutes.
Season with more salt and pepper to taste, if necessary.
Transfer the stew to a serving bowl or platter and serve immediately. If you prefer a carb with your meal, this would be delicious served over couscous.
This makes an excellent low carb and gluten-free dish. Best of all, it’s a meal in one pot. Viola!