Beef Tagine with Butternut Squash

           Easy, Entrees, Recipes
Beef Tagine with Butternut Squash
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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

¾ cup chicken stock

2 tomatoes, diced

3 cups (1-inch) cubed peeled butternut squash (about 1 pound)

1/4 cup chopped fresh cilantro


Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

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.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes