Beef Tagine with Butternut Squash

L’hem bil Grrah

 

Beef and squash pair to make this filling dish that is perfect for colder temperatures. The squash picks up the cinnamon, giving it warmth and a slightly spicy flavor.

 

 

Serves 4 to 6

 

Ingredients

o   1 tablespoon sweet paprika

o   1 teaspoon ground ginger

o   1 teaspoon ground cumin

o   ½ teaspoon turmeric

o   1 teaspoon cinnamon

o   ½ teaspoon salt

o   ½ teaspoon pepper

o   3 pounds boneless beef shoulder roast, cut into 1 inch cubes

o   3 tablespoons olive oil

o   1 large onion

o   5 cloves garlic, chopped

o   1 (15 ounce) can diced tomatoes, drained

o   ½ bunch cilantro, chopped

o   ½ bunch parsley, chopped

o   1 large butternut squash peeled and cut into cubes

o   1 small bag frozen pearl onions

o   1 cup low-sodium chicken broth or vegetable stock

 

Directions

1.       In a large mixing bowl, combine the paprika, ginger, cumin, turmeric, cinnamon, salt, and pepper.

2.       Add the beef to the mixture and stir well to season.

3.       In a Dutch oven or a large cooking tagine, heat the olive oil on medium high heat. Sauté the onion and garlic for 5 minutes or until tender.

4.       Add the beef and brown on all sides

5.       Stir in the tomatoes, cilantro, parsley, butternut squash, pearl onions, and broth, and bring to a boil. Cover, reduce the heat, and simmer for 1 ½ hours or until the beef is tender.

Happy cooking!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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