Beef Tagine with Butternut Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 tsp. paprika
  • 1 tsp. ground cinnamon
  • ¾ tsp. salt
  • ½ tsp. ground ginger
  • ½ tsp. crushed red pepper
  • ¼ tsp. freshly ground black pepper
  • 1 (1 lb.) beef shoulder roast, trimmed and cut into 1-inch cubes
  • 1 Tbl. olive oil
  • 4 shallots, sliced
  • 4 garlic cloves, minced
  • ½ cup beef broth
  • 1 (14.5 oz) can no-salt-added diced tomatoes, undrained
  • 3 cups (1 inch) cubed peeled butternut squash
  • ½ cup frozen peas
  • ¼ cup fresh cilantro leaves, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine first 6 ingredients in a medium bowl. Add beef, toss well to coat.
  3. Heat oil in a saute pan over medium-high heat. Add beef and shallots, cook 4 minutes or until browned, stirring occasionally.
  4. Add garlic, cook 1 minute stirring frequently. Stir in broth and tomatoes, bring to a boil. Cook 5 minutes. Add squash.
  5. Transfer mixture to Tagine. Bake covered for 90 minutes. Remove from oven, stir in frozen peas and allow to rest for 10 minutes.
  6. Serve over rice sprinkled with fresh cilantro.
Recipe by Lemony Thyme at http://www.lemonythyme.com/beef-tagine-with-butternut-squash/