Ingredients

• 3 tablespoons olive oil , divided
• 1 pound beef chuck , cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 medium butternut squash - peeled , seeded, and cubed
• 1 medium yellow onion , chopped
• 3 cloves garlic , minced
• 1 tablespoon chili powder
• 0.5 teaspoons ground cinnamon
• 1 , 14.5 ounce
• 1.5 cups beef broth
• 1 cup water
• 1 tablespoon honey
• 1 , 15 ounce

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
2. 2 Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
3. 3 Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Nutrition per serving