This dish can be spicy, so reduce the amount of red pepper if you don’t like the heat. The spicy pepper in the Zinfandel teams up nicely with the warm spice in this dish. The squash adds a sweetness to the dish that brings out the fruit of the Zinfandel.

2 tsp paprika	1/2 onion, chopped
1 tsp ground cinnamon	4 garlic cloves, chopped
1/2 tsp ground ginger	1/2 cup lower-sodium chicken broth
1/2 tsp crushed red pepper	1 (14.5 ounce) can no-salt-added diced tomatoes, drained
1/4 tsp ground black pepper	1 pound (1-inch) cubed peeled butternut squash
1 pound beef shoulder roast cut into 1-inch cubes	1/4 cup chopped fresh cilantro
1 tbsp olive oil

                               
Combine first 5 ingredients in a medium bowl. Add beef; toss well to coat with spices. 

Heat oil in a large skillet or Dutch oven over medium heat. Add beef and onions; cook about 4 minutes or until beef is browned, stirring occasionally. Add garlic and cook 1 minute more, stirring frequently. Then add in broth and tomatoes and bring to a boil. Cook 5 minutes then add in squash. Cover and reduce heat and simmer about 20 minutes (longer if you like a thicker sauce). Sprinkle with cilantro and serve with Zinfandel.