Beef and Butternut Tagine (Crockpot, Paleo) |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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Inspired by a recipe from . I plan to serve this w/ some sauteed okra. Ingredients:
2 lbs beef roast, cut into one-inch cubes |
2 teaspoons paprika |
1 teaspoon kosher salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon fresh ground black pepper |
2 tablespoons extra virgin olive oil or 2 tablespoons coconut oil |
1 medium yellow onion, chopped |
4 -6 garlic cloves, minced |
2 (14 1/2 ounce) cans diced tomatoes |
2 lbs butternut squash, peeled and cubed |
1/2 cup fresh cilantro, chopped |
Directions:
1. Place cubed meat in a large bowl.
2. Combine spices in a small bowl.
3. Pour spices and oil over beef and stir to thoroughly coat meat with spices.
4. Combine onion, garlic, and beef in crock pot.
5. Pour tomatoes over mixture.
6. Cook on low for 5-6 hours or until beef is tender.
7. Stir in squash and increase heat to high. Cook for about 90 minutes or until squash is tender.
8. Taste mixture and add more salt and crushed red pepper, as needed.
9. Stir in cilatro and serve in shallow plates or bowls.
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