Beef Tagine with Butternut Squash - Plan to Eat

Name: Beef Tagine with Butternut Squash - Plan to Eat
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 servings (serving size: 1 1/2 cups) originally 4 servings (serving size: 1 1/2 cups) 2teaspoonspaprika 1teaspoonground cinnamon 3⁄4teaspoonsalt 1⁄2teaspoonground ginger 1⁄2teaspooncrushed red pepper 1⁄4teaspoonfreshly ground black pepper 1(1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes1tablespoonolive oil 4shallots quartered4garlic cloves chopped1⁄2cupfat-free, lower-sodium chicken broth 1(14.5-ounce) canno-salt-added diced tomatoes undrained3cups(1-inch) cubed peeled butternut squash (about 1 pound)1⁄4cupchopped fresh cilantro Save; 2teaspoonspaprika 1teaspoonground cinnamon 3⁄4teaspoonsalt 1⁄2teaspoonground ginger 1⁄2teaspooncrushed red pepper 1⁄4teaspoonfreshly ground black pepper 1(1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes1tablespoonolive oil 4shallots quartered4garlic cloves chopped1⁄2cupfat-free, lower-sodium chicken broth 1(14.5-ounce) canno-salt-added diced tomatoes undrained3cups(1-inch) cubed peeled butternut squash (about 1 pound)1⁄4cupchopped fresh cilantro

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Beef Tagine with Butternut Squash - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 servings (serving size: 1 1/2 cups) originally 4 servings (serving size: 1 1/2 cups) 2teaspoonspaprika 1teaspoonground cinnamon 3⁄4teaspoonsalt 1⁄2teaspoonground ginger 1⁄2teaspooncrushed red pepper 1⁄4teaspoonfreshly ground black pepper 1(1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes1tablespoonolive oil 4shallots quartered4 gramsarlic cloves chopped1⁄2cupfat-free, lower-sodium chicken broth 1(14.5-ounce) canno-salt-added diced tomatoes undrained3cups(1-inch) cubed peeled butternut squash (about 1 pound)1⁄4cupchopped fresh cilantro Save2teaspoonspaprika 1teaspoonground cinnamon 3⁄4teaspoonsalt 1⁄2teaspoonground ginger 1⁄2teaspooncrushed red pepper 1⁄4teaspoonfreshly ground black pepper 1(1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes1tablespoonolive oil 4shallots quartered4 gramsarlic cloves chopped1⁄2cupfat-free, lower-sodium chicken broth 1(14.5-ounce) canno-salt-added diced tomatoes undrained3cups(1-inch) cubed peeled butternut squash (about 1 pound)1⁄4cupchopped fresh cilantro

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Instructions

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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.I have made this recipe twice both times in the crockpot, browning the beef first on the stovetop. Low an slow made even not-super-tender stew beef turn out great, plus I think the extra cook time gives all those great spices time to deepen (it's pretty spicy after cooking for 4-6 hours. I thickened the sauce just before serving with a little four and water which I think made it even better. Cheers!