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Beef Tagine with Butternut Squash

Beef Tagine with Butternut Squash

Inspired by Cooking Light, January 2011
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Entree
Servings 4

Ingredients
  

  • 2 tsp. paprika
  • 1 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. crushed red pepper
  • 1/4 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
  • 1/2 cup beef broth
  • 1 14.5 oz can no-salt-added diced tomatoes, undrained
  • 3 cups 1 inch cubed peeled butternut squash
  • 1/2 cup frozen peas
  • 1/4 cup fresh cilantro leaves chopped

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine first 6 ingredients in a medium bowl. Add beef, toss well to coat.
  • Heat oil in a saute pan 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.
  • Transfer mixture to Tagine. Bake covered for 90 minutes. Remove from oven, stir in frozen peas and allow to rest for 10 minutes.
  • Serve over rice sprinkled with fresh cilantro.