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Beef Tagine with Butternut Squash

Beef Tagine with Butternut Squash
Photo: John Autry; Styling: Cindy Barr
Yield

4 servings (serving size: 1 1/2 cups)

Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 shallots, quartered
  • 4 garlic cloves, chopped
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 283
  • fat 9.5 g
  • satfat 2 g
  • monofat 4.8 g
  • polyfat 0.5 g
  • protein 25.6 g
  • carbohydrate 25.7 g
  • fiber 4.8 g
  • cholesterol 67 mg
  • iron 4.6 mg
  • sodium 617 mg
  • calcium 103 mg

How to Make It

  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.