Beef Tagine with Butternut Squash
Serves: 4
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Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.
Dovetailing tip: Double the recipe for this Tagine. You will use the leftovers for Meal 4 and top it with the Biscuits in that recipe.
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Ingredients:
| 2 teaspoons | paprika |
| 1 teaspoon | ground cinnamon |
| 3/4 teaspoon | salt |
| 1/2 teaspoon | ground ginger |
| 1/2 teaspoon | crushed red pepper |
| 1/4 teaspoon | freshly ground black pepper |
| 1 | (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes |
| 1 tablespoon | olive oil |
| 4 | shallots, quartered |
| 4 | garlic cloves, chopped |
| 1/2 cup | beef broth |
| 1 (14.5-ounce) can | no-salt-added diced tomato, undrained |
| 3 cups | (1-inch) cubed peeled butternut squash (about 1 pound) |
| 1/4 cup | chopped fresh cilantro |
Directions:
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
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.
Source: myrecipes.com
