Yield
4 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

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

Step 2

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.

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