Granada-Style Stew

Directions

1. 1
   Heat 1/4 cup dressing in Dutch oven or large deep saucepan.
2. 2
   Add meat; cook 7 to 8 min.
3. 3
   or until evenly browned, stirring occasionally.
4. 4
   Add flour, cumin and red pepper; cook 4 min., stirring constantly.
5. 5
   Stir in beef broth and water; bring to boil.
6. 6
   Simmer on medium-low heat 1-1/2 hours or until meat is tender.
7. 7
   Meanwhile, about 30 min.
8. 8
   before meat is done, heat oven to 400F.
9. 9
   Toss squash with remaining dressing in shallow pan.
10. 10
    Bake 20 min.
11. 11
    or until squash is tender.
12. 12
    Reserve 1/4 cup pomegranate seeds for garnish.
13. 13
    Blend remaining seeds in blender until smooth; drain.
14. 14
    Add to meat mixture with squash and chiles; stir.
15. 15
    Simmer 5 min.
16. 16
    or until heated through, stirring frequently.
17. 17
    Serve topped with reserved pomegranate seeds.