Moroccan beef stew is what we call it

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  Emily's most requested fall dish.

  Served with fresh buttered bread, heavenly!

  ....it's not my beloved pho, or Indian, but it's still magical.

  I like a lot of heat, and this broth lends itself perfectly to it.

  
  

  
  

  
  

  
  

  2 teaspoons paprika 

  1 teaspoon ground cinnamon 

  3/4 teaspoon salt 

  1/2 teaspoon ground ginger 

  1/2 teaspoon crushed red pepper 

  (or a shit ton)

  1/4 teaspoon freshly ground black pepper 

  1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes 

  1 tablespoon olive oil 

  4 shallots, 

  quartered 4 garlic cloves, 

  chopped 1/2 cup  chicken broth 

  1 (14.5-ounce) can diced tomatoes, undrained 

  3 cups (1-inch) cubed peeled butternut squash (about 1 pound) 

  1/4 cup chopped fresh cilantro

  1 or 2  habanero's (optional)

Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro. Sometimes we add a dollop of sour cream.