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Beef tagine with butternut squash



  • 2 teaspoon 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 teaspoon (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 tablespoon shallots, quartered
  • 4 tablespoon garlic cloves, chopped
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 cup (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 3 cup (1-inch) cubed peeled butternut squash (about 1 pound)
  • 1/4 cup chopped fresh cilantro


Baking Directions:


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.

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