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Texas Beef with Butternut Squash
Ingredients
  • 1 ½ pounds beef chuck roast
  • 4 cups cubed peeled butternut squash (1 ½-inch cubes)
  • 2 14.5 ounce cans fire-roasted diced tomatoes, undrained
  • 1 ½ cups no-salt-added beef broth or water
  • ¾ cup chopped onion (1 large)
  • 1 4 ounce can diced green chiles
  • 1 tablespoon ground ancho chile powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • 3 cloves garlic, minced
  • Snipped fresh cilantro
  • Hot cooked polenta or hot cooked rice (optional)
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