Beef Tagine With Buttertnut Squash |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Hearty stew wonderful served over couscous 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 |
Directions:
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. 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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