Beef Tagine With Buttertnut Squash

Name: Beef Tagine With Buttertnut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons paprika; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon fresh ground black pepper; 1 (1 lb) beef shoulder or 1 (1 lb) petite tender roast, trimmed and cut into 1-inch cubes; 1 tablespoon olive oil; 4 shallots, quartered; 4 garlic cloves, chopped; 1/2 cup reduced-sodium fat-free chicken broth; 1 (14 1/2 ounce) can no-salt-added diced tomatoes; 1 lb butternut squash, cubed and peeled; 1/4 cup chopped fresh cilantro

Submitted by ij_turner

"Hearty stew wonderful served over couscous"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 4

ingredients

2 teaspoons paprika
1 teaspoon ground cinnamon
³⁄₄ teaspoon salt
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₄ teaspoon fresh ground black pepper
1 (1 lb) beef shoulder or (1 lb) petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
¹⁄₂ cup reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 lb butternut squash, cubed and peeled
¹⁄₄ cup chopped fresh cilantro

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.