Paleo Beef Tagine with Squash

By JTagg18

Ingredients

• 1 pound beef shoulder steak, cut into 3/4'' cubes
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cups butternut squash, peeled and cut into 3/4'' cubes
• 1/2 cup homemade beef stock or water
• 1 cup organic tomato sauce, no sugar added
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Preparation

Step 1

Combine cinnamon, chili flakes, pinch of salt and pinch of black pepper in a medium bowl. Add beef cubes and toss well to coat.
Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add beef and onion and cook for 5 minutes or until browned, stirring occasionally. Add garlic and cook for 1 minute, stirring frequently. Add butternut squash, beef stock or water and tomato sauce.
Bring to a boil, reduce heat to low, cover and simmer for 3 hours. Stir occasionally and add more water if it looks too dry.
Season to taste with salt and black pepper. Sprinkle with cilantro and serve over rice.