Beef Tagine with Butternut Squash

Calories 283 Fat 9.5 g Satfat 2 g Monofat 4.8 g Polyfat 0.5 g Protein 25.6 g Carbohydrate 25.7 g Fiber 4.8 g Cholesterol 67 mg Iron 4.6 mg Sodium 617 mg Calcium 103 mg

Photo by Kathleen W.
Adapted from myrecipes.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

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 fat-free, lower-sodium chicken broth

  • 1

    (14.5-ounce) can no-salt-added diced tomatoes, 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.

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