Beef Tagine with Butternut Squash

Photo: John Autry; Styling: Cindy Barr

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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 9.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.6g
  • Carbohydrate: 25.7g
  • Fiber: 4.8g
  • Cholesterol: 67mg
  • Iron: 4.6mg
  • Sodium: 617mg
  • Calcium: 103mg

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

Preparation

  1. 1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
  2. 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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