• Servings: 4 - 6
  • Difficulty: easy
  • Print

When I tried this recipe, I was amazed at how well all the flavors came together. This is a succulent, Moroccan stew like dish that’s packed full of flavor. I created my version of this recipe and the family loved it.  I am sure you will too!

Ingredients:

  • 1 pound beef chuck roast, cut into 1 in. cubes
  • 1 ½ tsp. paprika
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • ½ tsp. ground ginger
  • 1/8 tsp red pepper flakes
  • ½ tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 med. yellow onion, cut into large strips
  • 6 garlic cloves, minced
  • ½ cup chicken broth
  • 1 can diced tomatoes (14.5 oz), undrained
  • 3 cups peeled, cubed butternut squash
  • ½ cup cilantro, chopped

Directions:

  1. In a bowl add paprika, cinnamon, salt, ginger, pepper flakes, black pepper, stir to combine.
  2. Add beef to bowl and toss to coat.
  3. Heat oil in a skillet, and beef.  Cook until beef is browned, about 4 – 5 minutes.
  4. Add onion and garlic, cook for 1 minute, or until onion is translucent.
  5. Add broth and tomatoes, bring to a boil. Cook for 5 min.
  6. Add butternut squash, cover, and simmer for 20 minutes, or until squash is fork tender.
  7. Garnish with cilantro and serve. 

Notes:

I like to serve this with a side of quinoa

1 Comments on “Beef Tagine with Butternut Squash”

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