Beef Tagine with Butternut Squash

  • crosscourt Posted: 01/10/11
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    Excellent. Followed recipe exactly both my wife and I loved

  • sushilover Posted: 02/09/11
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    I followed the recipe to the letter. The final result looked nothing like the beautiful photo. It was soupy, the meat was tough, and the squash was undercooked. For such a variety of fragrant spices, the dish tasted mostly like the paprika.

  • lakota21638 Posted: 01/17/11
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    I followed the advise of FionaKate and prepared as directed Until all ingredients with the exception of the squash and with the addtion of a handfull dried currants were at a simmer and then put into a 325 degree oven for 1 1/2 hours adding the squash half way through. Turned out awesome! Everyone loved this.

  • Pipsqueak Posted: 03/15/11
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    This was really good. Made it pretty much as is except for 2 exceptions: 1. I put it all in the crockpot and let it cook on low all day. 2. Because it went in the crockpot, I didn't add extra broth, just the juice from the tomatoes, but the food gave off enough of its own juices to more than make up for the broth. Very tasty -- stirred in basil and cilantro at the end for freshness. Yummy!

  • anderslc Posted: 02/15/11
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    I made this last night using the slow cooker. I used stew meet, followed the seasoning and browning instructions, added the broth to scrape up the brown bits from the bottom of the dutch oven, transferred everything to the slow cooker, and added the tomatoes. I cooked it on low for 6-8 hrs adding the squash half way through. Next time I think I'd add it within the last hour or so. I also added 1/4 of dried currants and served it with the scallion couscous. Toasted almonds would be a good addition as well.

  • BeckiSue Posted: 01/06/11
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    This was good, but I've tried tastier Tagine recipes. I had to cook the butternut squash for 22 minutes before it was tender enough.

  • drsdb430 Posted: 02/01/11
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    Delicious! Definitely will make again. The flavors were amazing and smelled amazing while cooking. The couscous was a great addition, wonderful flavor when cooked with the chicken broth (I used 'Better than Buillon' to make mine). My husband, who does not like squash, said "I love the mango!" I then let him know what it really was, still ate every drop.

  • abarret63 Posted: 01/05/11
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    Great flavor and easy to make! Good for any occasion. Used a little less salt than what was called for. I also used smoky paprika and fire roasted tomatoes.

  • rosielucchesini Posted: 02/23/11
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    Made the recipe with the ingredients as written with no substitutions. I did dice the butternut squash into slightly smaller cubes and also let it simmer for a bit longer to ensure they were tender. It was a great dish with my husband and 3yr old daughter loving it. Glad I have some leftover for tomorrow's lunch.

  • Jluizzi Posted: 01/03/11
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    Very good recipe. Great on a frigid night - spicy, warm & filling. Start to finish, in under 40 minutes. Would have liked to have the full nutritional data on the accompanying scallion couscous recipe.

  • cook1book Posted: 01/20/11
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    So fabulous! Added dried cranberries. It was so good I couldn't stop eating it! Served it with Cholla (egg bread) and mopped up the sauce. Yum!!!

  • GatewayCook Posted: 12/30/10
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    Okay, but ultimately one-dimensional. There weren't layers of flavors like I expect from tagine. I think the addition of more spices (cumin, smoked paprika, some dried fruit,turmeric) would benefit this alot, without adding much complexity to the preparation. I used elk steak, so I simmered for about 45 minutes with everything except the squash, then added the squash. The longer cook time wouldn't have caused the blandness, so I'm rating it like I made it according to the recipe.

  • fionakate Posted: 01/09/11
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    This recipe was delicious - ingredients were exactly as stated but I used a different cooking method. After all ingredients were added, and recipe was brought to a simmer, I put the dutch oven into an oven for 1.5 hours at 325. The final product was fantastic. May have been even better with raisins or currants but tasted good as is. The only thing i would definitely do differently next time, is add the squash halfway through the cooking time.

  • Twocie Posted: 02/08/11
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    Excellent flavor. Easy to prepare...just chop everything in advance. Served over couscous. Would definitely make again.

  • KET2394 Posted: 12/29/10
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    This is a very tasty and simple dish that we both really loved. I cut it in half and used some tenderloin that I had on hand; otherwise I made it as written. The flavors are a wonderful combination of spicy and sweet. You could definitely make it hotter with more red pepper, but it was good as is.

  • stormydogblue Posted: 02/20/11
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    Excellent! I made this exactly as in the recipe including the couscous, it was very good and the smell was incredible. Don't skip the cilantro - it was perfect sprinkled on top. Bags of pre-peeled and cubed squash at my local grocery store made this very simple.

  • LauraFry Posted: 01/08/11
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    I actually loved this, and the family thought it was good too. I am predisposed to like these flavors. I used paprika with some Ras El Hanous spice combo, which I think made the flavors richer. Only had 0.8 pounds of beef so increased the squash. Otherwise stuck to it.

  • mychinagirl Posted: 03/30/11
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    Excellent and easy dish!! I made my tagine almost exactly as the recipe calls; however, I added 2T of ground cumin to the recipe, and I omitted the salt. I also simmered the meat longer--30mins to tender :) So good!

  • twilli Posted: 01/25/11
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    Wonderful flavors! I made it with the couscous to which I added dried cranberries, lime juice, and walnut pieces. I really enjoyed it. So did my fiance who is a very picky eater. Score one for me and our new healthy diet plan. Thanks, Cooking Light!

  • Fran0831 Posted: 01/10/11
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    This was very tasty, lots of flavor, I loved the aroma as it was cooking, Would like to try with chicken as well. Very warming on a cold winters nite.

  • LEA114 Posted: 01/18/11
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    made this for company last night and was disappointed. It needed more spice and the meat was not tender enough. This needs to be revised and cookied slowly to reach a rating of "worthy of a special occasion".

  • Lynsey831 Posted: 02/11/11
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    i did not feel confident making this, but it came out pretty great considering my lack of experience with this cuisine. followed recipe exactly... flavorful and tender... served with scallion couscous and naan.

  • TahitiTiff Posted: 02/20/11
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    This was a tasty, fragrant, simple meal. I cooked for 6 and everybody liked it. Butternut squash is delicious!

  • JennifersUnique Posted: 02/20/11
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    It was AMAZING. I did change it up a little but think that it would have been fine as is. I used fresh ginger instead of powder, I added a 1/4 cup of craisens with the squash. I made all of the recipe up to right before the squash on the stove in a pot then moved all of it into a crock pot and cooked on low for 6-7hrs then added squash & craisens and cooked for another hour and it was perfect. We ate it over brown rice. I have already given this recipe out and I just made it tonight ! (oh yea, and I added about 1/2 more of the cinnimon, paprika and red pepper)

  • Notacook54 Posted: 02/15/11
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    This is wonderful! Snazzy comfort food. I will make for guests, next time. After reading other reviews, I increased the cinnamon and red pepper flakes. And because I also had stew meat, it cooked for about 90 minutes. Served with brown rice, crusty bread, and a yummy merlot.

  • zolzie Posted: 01/11/11
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    Wow-this is a great recipe. Family is clamoring for more. Next time I will use the fresh pre-cubed butternut squash from Costco, but beyond that I would not change a thing.

  • aprildakota Posted: 01/13/11
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    Loved this! I added in about a cup of leftover pureed pumpkin, which ended up complementing the flavors well. I did not have the squash tenderness problem others had; it probably helped that I cut mine into about a half inch dice, allowing for quick cooking. Added some raisins to the couscous, a nice balance with the heat of the stew itself.

  • boatyL Posted: 01/11/11
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    This was simple and perfect to warm up after a cold winter day. I doubled the recipe and used fresh ginger since I had it. I also wanted to make it in a crock pot since the spices in this dish seemed as though they would benefit from a longer cooking time. I used stewing beef instead, tossed it in the dry spice mix, browned it, and then threw everything else in the crock pot and cooked it on low all day with melt in your mouth results. The squash was a little too soft, so I may wait to add that to the pot until half way through cooking. Used a little more liquid than called for and a total of 2 tsp. salt to accommodate the larger amount. Next time I'll try throwing in some dried and diced apricots for an added boost.

  • SDanielson1973 Posted: 01/03/11
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    I really enjoyed this recipe. Only change I would make in the future is to braise the meat a little longer, since it was a bit tough. That could be because I had to use Chuck instead of shoulder roast though. I also substituted quinoa as the side for couscous since we don't like couscous.

  • Rootsey Posted: 01/19/11
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    Very tasty and unusual blend of flavors. The spices smelled delicious while the beef was cooking. So much better than traditional stew. Told my picky husband the squash pieces were carrots and he ate it!

  • KatherineSpins Posted: 01/17/11
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    Outstanding recipe. I simmered for quite a bit longer (over an hour) because I like my squash softer, and because I had the time. I also added some chopped up prunes at the same time the squash went in. Served it all with whole wheat couscous. Will happily make it again.

  • norwichnana Posted: 02/18/11
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    Local market does not carry beef shoulder cut or petit tender roast (not even sure what that is!), so used boneless chuck which worked perfectly well. This is a very good recipe, great flavors and textures, and I will make again. When I do, will change couscous side additions from scallions to raisins or dried cranberries with walnuts or pine nuts and use all chicken broth.

  • DMoore81 Posted: 01/05/11
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    The flavors were really wonderful and a great way to utilize butternut squash. Next time I would maybe add another can of tomatoes and put in in the oven before adding the squash. I felt like the beef wasn't as tender as it could be. I did add a can of chickpeas to bump up the fiber and some turmeric for more flavor.

  • shannypants2000 Posted: 02/21/11
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    Soooooooo yummy, my boyfriend is on his third bowl! Since we were snowed in I used orzo I had in the cupboard (boiled it in the xtra stock left from recipe) We put a dab of thick yogurt on top! A refreshing change to pot roast or irish stew or chilli even...this is going to be a household favorite for sure!!!!!!

  • snickettysnack Posted: 01/02/11
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    This was a hearty filling meal. I didn't have any paprika on hand so I substituted chili powder and it worked out well and had a bit of a kick. I love how easy the couscous was to make! Will definitely make this again.

  • Msbakingbianca Posted: 03/09/11
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    Loved this recipe! I did follow the suggestion of putting the pot in the oven after it boiled. I put it in the over for an hour and twenty minutes at 325 degrees. Before serving I sprinkled cilantro and a splash of lemon juice. This was a fantastic recipe, thanks for sharing.

  • brocktavern Posted: 01/06/11
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    This recipe would significantly benefit with a longer cooking time. The butternut squash did not soften in the provided cooking time - I added at least 25 miuntes. The beef was also not nearly as tender as it could have been. I did enjoy the flavors, so I will attempt it again. When I do, I will cook it as I would a stew.

  • AMw3Boys Posted: 01/06/11
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    Very flavorful and delicious.

  • MaryInIowa Posted: 02/15/11
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    This recipe is delicious and so easy to put together. I nearly drowned in my own drool while smelling it cook! LOL I did make the couscous to go along with the recipe, but left out the green onions. I ladled the tagine on top of the couscous in a bowl.

  • Soosh86 Posted: 01/16/11
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    Easy recipe and really good. I think it would be even better cooked in a slow cooker to make the meat more tender. I used frozen squash (lazy) and added it too early, but it was still really good. Will definitely make again.

  • Inspiringdishes Posted: 01/03/11
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    We liked this dish. It was easy to prepare and tasted delicious. I doubled the pepper which made it a little too spicy but good none the less. In the future I may experiment by adding in a few more veggies. Very good dish for a cold night. :)

  • Turkishdiva Posted: 01/05/11
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    This is a great recipe. I used a left over pot roast and raosted the butternut squash before adding it to the stew. Instead of chicken broth, I used beef broth. Extra cilantro and fresh scallions were added at the end. It is a beautiful dish with the colors of the ingredients. I served it over rice pilaf and received rave reviews.

  • LouisePearl Posted: 02/12/11
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    My husband and I love spicy foods and this was a hit! The unusual combination of spices adds interest. Too spicy for some company though, so be careful.

  • Zorian Posted: 02/07/11
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    This recipe was spectacular. I don't have a dutch oven so i cooked it in my wok and just covered it in foil when it said to cover it, but i came out wonderfully. I will be making it again before the week is out.

  • MamaSkylight Posted: 02/07/11
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    Great tasting and easy to follow recipe.

  • suekl59 Posted: 02/01/11
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    made the recipe as written except that i used chuck stew beef so i knew it needed to be cooked longer than the recipe stated. I used a little more cinnamon, ginger, Paprika and crushed red pepper than called for as I had 2 lbs of meat. After browning the meat,shallots and garlic and adding the liquid i baked the tagine in the oven at 325 for 2 hrs. I added the squash the last hour. It was delicious. Have enough for tomorrow nights dinner. it will be interesting to see how the flavors have blended. Served with rice and scallions.

  • Windycitygal51 Posted: 02/21/11
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    I love Cooking Light recipes, they always work! Very good and easy. I used half of a sirloin tip roast (it was on sale) It was tender and not fatty. I used beef broth because I had an open box. Excellent flavor but a bit spicy. I'll make it again.

  • Portersan Posted: 01/24/11
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    My family loved this. I made a double batch since my butternut squash was 6 cups chopped (to 3/4" based on other reviews saying it didn't get cooked enough) I'm glad I did. Served it on the green onion couscous. I probably wouldn't serve to company since the spice mix, while great, is not mainstream cuisine.. but it was a big hit at our house. Will make it again.

  • nicolecorsi Posted: 05/26/11
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    This was a little too spicy for me, but the flavor melded nicely. I don't think I will make this again.

  • vall289 Posted: 05/08/11
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    Very flavorful!

  • jmcintron Posted: 04/14/11
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    So delicious! I couldn't find beef shoulder/petite tender roast, so I bought some stew beef which the butcher said would work. It wasn't as tender as I'd expected but that may have been the cut of meat. However, the flavor was out of this world! Spicy and warm, and the house smells amazing. Hubby did not like the cinnamon flavor so beware if you have any picky eaters in your family. I served it alongside lightly buttered egg noodles. I wish hubby liked it because it is so good and SO easy, I want to make it all the time!

  • justplainjulie Posted: 07/07/11
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    This is so good on a cold night. The only thing I change is upping the spices by 1/4 or 1/2. This is a great way to use cheaper cuts of steak I find on sale.

  • MadameMarsh Posted: 08/15/11
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    Great recipe and very tasty! I, too, had to simmer it a bit longer to get the butternut squash cooked through and since I used stew meat (all I could find on short notice) the meat was a bit tough. However, I am making this again tomorrow and will try the slow cooker method to get tender meat. Worth a try!

  • sprky182 Posted: 07/26/11
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    Husband loved it. Very easy to make and nice flavor.

  • DonnaNJ Posted: 09/26/11
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    I made this in the slow cooker, as suggested, omitting the 1/2 cup of broth and it was simply fabulous. The smell from the kitchen was intoxicating while it cooked and the taste lived up to the expectations. This was very easy to prepare,especially since I was able to pick up pre-cut butternut squash in the grocery. Everything just went into the crock pot and I let it cook on high for 4 hours. Superb!

  • MeganGomez Posted: 10/02/11
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    Definatly company-worthy! It smelled amazing as it was cooking. Didn't have paprika so I substituted with medium-heat chili powder, used top sirloin and fresh butternut squash that cooked perfectly. Family loved it! Served it with couscous as pictured, the kids even asked for seconds. Will add more chicken broth next time to create more sauce, since it was so yummy over the couscous.

  • SimoneML Posted: 11/14/11
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    This has become one of my favorite recipes; kitchen smells heavenly when I make this. Wonderful dish!

  • cjaquilia Posted: 01/05/12
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    i would not make this again. there is way too much crushed red pepper and while i do love spicy it overwhelms the other spices. and what's with the 1lb of beef? i used a 3lb roast and followed the rest of the ingredients just the way they said to. i also cooked in a crockpot because i couldn't imagine a tender stew in such a limited amount of time. not a fan of this one SORRY!

  • KKauffman Posted: 01/11/12
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    I enjoyed this dish, as did my skeptical husband! I followed the recipe exactly and had no problems with squash being tender! The prep (cutting meat and squash) took about 15 minutes. Once the prep was done, the execution took about 30 minutes. Served with pearl couscous but will use smaller couscous next time. I will make this again!

  • ChristaLaree Posted: 01/08/12
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    Very good combinations of flavors. So easy to make and the possibilities are endless. I chose to cook the squash separate and mash, serving the beef on top of it. Very delicious!

  • Faintgirl83 Posted: 01/02/12
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    Nice, but as many other have, used cheaper beef and thus cooked for longer. Tasty though!

  • GoingHealthy Posted: 01/05/12
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    This was fantastic. I replaced the beef with some venison roast I cut up, and served over brown rice and a side salad. Fantastic, this meal with venison came to only 200 calories for a very filling helping. I would probably reduce the red pepper flakes if you like your food very mild.

  • niferwalsh Posted: 01/09/12
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    This was just wonderful! My husband and I loved the sweet and spicy flavor and the colors were just beautiful. Thank you for this recipe, we will be making it for years to come.

  • SusanTaylor Posted: 01/14/12
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    This recipe was fantastic. Not too spicey, but just right for Moroccan dishes. Served it over brown rice. Will serve over couscous next time. Beef was extremely tender and so was the squash. I believe it would also be excellent with some dried fruit as well. Thanks!

  • candicemowen Posted: 01/04/12
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    Made it in the crockpot with stew meat and a side of polenta. It's soooo good! Definitely going into the lineup of regulars.

  • avivaleah Posted: 01/06/12
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    Extremely easy and delicious! I doubled the recipe for four adults and three kids and had leftovers. I served it over brown rice. I followed as directed except for the following: once I added the squash I let it simmer for 1 1/2 hours (last 1/2 hour uncovered); also I thickened the sauce with about 1 T. of corn starch about 15 minutes before being done which worked very well.

  • johnsonj Posted: 11/10/11
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    I added 1/2 more spices to the meat than the recipe listed and browned the meat before putting it in the crockpot for about 4 hours. I also omitted the broth as stated by someone else. My husband is a picky eater, but we both liked this recipe.

  • dreamc76 Posted: 01/03/12
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    Wow! so much flavor and soo easy. I followed the recipe with the exception of adding a little more broth and also put the dutch oven in the oven for one hour at 300 degrees. i served over brown rice. i will definately make this again before the winter is over.

  • Actstwo Posted: 01/05/12
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    Followed the recipe exactly. Wow, very flavorable.Broth was excellent. Next time I will add some quartered small red potatoes for a true one pot meal.

  • litgourmet Posted: 01/11/12
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    Outstanding flavors, and easy to make. We cubed the squash the day we bought groceries, so this came together quickly. I'm not always a fan of the texture of squash, but it held up well in this recipe and quickly took on the spicy, savory flavor from the broth.

  • saracat Posted: 01/04/12
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    I really enjoyed this dish. I made a few changes; added ground coriander and ground cumin. I also cooked this in the pressure cooker for 20 minutes since I used stew meat and needed to cook it more for it to be tender. The squash was just a bit soft, so might go for 18 minutes next time. I would certainly make this again.

  • angel62 Posted: 01/07/12
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    Thoroughly enjoyed this recipe. Took a chance and doubled it. Glad I did!

  • mrmacrae73 Posted: 01/16/12
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    This recipe was only ok. It was a lot of work for a relatively bland result. I probably won't make this again.

  • MattWhite Posted: 02/01/12
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    Beautiful dish. I made it exactly as the recipe called for and it was spectacular.

  • juliannne Posted: 01/04/12
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    Why would you call this a tagine? If you check the definition of a tagine it says: Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. I'm sure the flavors of this recipe would be greatly enhanced by slow cooking. Some dishes are not meant to be "quick and easy".

  • Sm1th1 Posted: 01/08/12
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    I followed what others suggested and cooked much longer. Browned the meat, then cooked the shallots and garlic, added the broth (full can), the tomatoes and then the beef back to the dutch oven, then baked 45 mins in 325 oven. I added the squash and cooked for another 45 mins. It was wonderful!

  • lgarrison Posted: 01/04/12
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    Made this last night with a few minor tweaks (sweet potatoes instead of squash and added carrots, used twice the broth). Extremely flavorful and super easy.

  • BleueAlouette Posted: 02/22/12
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    Really loved this. Followed the lead of some other commenters and played with the spices a bit: I used 1 tsp smoked sweet paprika and 1 tsp regular paprika (instead of 2 tsp of the regular), added 2 Tbsp of cumin and 1 tsp of turmeric, used onions instead of shallots (no shallots at all at the grocery store!), and added 1 Tbsp of tomato paste alongside the canned tomatoes. I simmered must longer than the recipe suggests to ensure the beef was really tender... and it turned out fantastic! Served over millet with plenty of cilantro - delicious. This is definitely a keeper!

  • Steph302 Posted: 01/18/12
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    Delicious. Even better as leftovers when the flavors really came together. I bought the squash already cubed and just threw everything into a crockpot. Good and easy.

  • frommykitchen Posted: 02/20/12
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    This is a new family favorite. I doubled the seasonings and it was very tasty. LOVE the combination of flavors! We make it all the time and have shared the recipe with lots of friends and family. They all love it.

  • MatthewSilva Posted: 01/22/12
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    Good...My wife and I really enjoyed this dish, and it was really simple to prepare. I'm sure I'll make it again in the future.

  • JulieGR Posted: 02/06/12
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    This was so good and easy to make! It was a party of flavors! My husband and I both loved it! I tripled the seasonings because I had a 2.5 pound roast but after trimming it, it turned out to be more like 2 pounds. The extra seasoning was spot on! We also like our food spicy so the extra red pepper flakes made it perfect! Will definitely make this again!

  • ejsfremont Posted: 02/26/12
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    Made small changes based on other reviewers: added about 1 TBS cumin, 1/4 tsp turmeric, tad more ginger; didn't have shallots so I quartered a small onion which worked fine and much cheaper than shallots. Used stew beef so I browned it in my 5.5 qt. enameled cast iron casserole then cooked the stew in the oven @ 325 about 1-1.5 hours. Added squash last 30 min or so. Served with whole wheat couscous cooked in chicken broth. Great flavors - a little sweet, a little savory. Will definitely add to regular rotation. Some suggested currents as an add-in; might be good as long as they're mostly tart. Husband disagrees - thinks there's enough sweetness. He suggests adding edaname beans (not pods) for color and another texture. Will try that next time. Make this - you'll like it!

  • AmandaGA Posted: 10/14/12
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    Good, somewhat outside of the norm recipe. I'll didn't get the type of beef the recipe called for and either overcooked what I had or just had too tough of a cut. Even with that, the flavors were outstanding and I'm looking forward to the leftovers today. I served it over couscous with raisins and the sweetness was a good touch for my family.

  • NicolePare Posted: 03/13/12
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    While the beef was very flavorful, the sweetness, and overall aroma was over powering to me. I've never had a meal that tasted good, but smelled bad. For the recipe itself, I used stew beef to save myself some time. Personally, I prefer good old fashioned beef stew, and it's easier to make.

  • themetz4 Posted: 11/06/12
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    Used stew beef, simmered for several hours, added more spices (because my family prefers lots of flavor), grilled the butternut squash and used onions (no shallots in the store).

  • bonbonsrus Posted: 09/06/12
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    I was looking for a beef dish that my family would like as I tend to cook a LOT of chicken and my family craves beef. My whole family loved this dish! Wasn't too time consuming to make and I made it with a cracked wheat tabbouleh (just substituted the wheat for quinoa in the quinoa tabbouleh recipe on this site) and served them next to each other in a bowl so you could eat them together if you wanted. Super tasty dish I will be adding to my regular cooking! I doubled everything pretty much since I cook for 6 and we had some left-overs for my lunch the next day. I make meals to deliver to other families frequently and would add this one to the dishes I like to make others.

  • JenTru83 Posted: 01/28/13
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    My family and I only have beef maybe once a month because we are not big fans (taste and health), that being said this recipe was great. I was a bit skeptical of adding those spices (paprika,cinnamon, ginger and red pepper) but they really complimented the beef and everything so very well. We have a new interesting favorite.

  • ccgirl364 Posted: 01/21/13
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    Nice flavor. Served with a crusty whole wheat roll.

  • tctimlin Posted: 11/11/12
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    We loved this. Very fragrant, great aromatic spices, beautiful to look at. I managed to get my 10 year old son to eat butternut squash without complaining when I made this dish.

  • cervantesbunch Posted: 11/10/12
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    san antonio, TX

    super easy and delish

  • bunniemny Posted: 12/16/12
    Worthy of a Special Occasion

    I absolutely love this dish, I call it a stew. I've made it numerous times, always with stew beef. I can never leave a recipe just as it is though, so like others, I make some changes here and there with the spices and additions. Love adding golden raisins and dried cranberries. I garnish with a generous portion of fresh cilantro, and often squeeze on some fresh lime juice, and a dollop of sour cream. I've gotten to the point now where I actually have a big spice bottle that is premixed with the spices I use for this dish, saves a little time, but that's how frequently I make this dish.

  • CarlsbadCook Posted: 02/15/13
    Worthy of a Special Occasion

    Great flavors and good final product. However, I used 1/2 inch pieces of squash and cooked the tagine after adding them for 25 minutes. Next time, I will add more onion and squash (personal preference for more vegetables. I served this with the recommended "Scallion Couscous" which complemented the tagine nicely.

  • EATalley Posted: 01/16/13
    Worthy of a Special Occasion

    Great way to use butternut squash. I was satisfied with the flavor the spices produced and thought it was very easy and quick. Served over regular cous cous, though I think it would have been good on it's on. Probably won't make again soon, but definitely a solid recipe.

  • daneanp Posted: 02/17/13
    Worthy of a Special Occasion

    This was very, very good and I would love to serve it for guests. I oven roasted the squash at 425 for 15 minutes and then added it 10 minutes before the finish time. I also used fire-roasted tomatoes. I want to play around a little with the spices - some cardamon or curry-type spice might be interesting. Served over garlic couscous. Will definitely add this to our regular rotation.

  • missy62 Posted: 12/28/12
    Worthy of a Special Occasion

    one of the best cooking light recipes -- or recipes from any source -- that i've ever made. spicy and complex, yet so easy to make.

  • chef4myboys Posted: 12/15/12
    Worthy of a Special Occasion

    Made this recipe the way other reviewers recommended in the oven for 1.5 hours at 325. I used filet mignon cubes, added carrots and raisins and served over Israeli couscous. Very fragrant delicious one pot recipe, beef became nice and tender when it was slowly braised in the broth and tomato sauce. My family loved it. If you don't like spicy, half the crushed peppers. I loved this recipe so much I sent it to all my friends who love to cook. Definitely a great recipe- comfort food with less than 300 calories and nothing about it feels "light". This will be in my arsenal for years to come.

  • JLBrooks321 Posted: 01/10/14
    Worthy of a Special Occasion

    After reading all the negative reviews about how this dish was bland, I got a little nervous. I used heaping spoonfulls of the spices in the recpie, and also added a teaspon of cumin to give it that extra push into Flavorville. I really loved this one. True, the butternut squash took about 10 extra minutes to cook, but other than that this recpie was excellent. I served it over rice pilaf and I thought it was amazing. Definitely different. The cinnamon really adds a ton of flavor. This is similar to several lamb dishes that I've made, with the earthy flavors. I was excited to use these flavors with the slightly less expensive ingredient. Will definitely make this again.

  • cherylwilson Posted: 02/07/14
    Worthy of a Special Occasion

    This is one of my favorite CL Recipes, which I've made several times. It's very flavorful & delicious, but does require a little longer cooking time. I also add about a teaspoon each of coriander and cumin. If you need help peeling and chopping the butternut squash, CL has a great video with this recipe. Enjoy!

  • snarah Posted: 11/01/13
    Worthy of a Special Occasion

    This is a good base recipe, but will definitely need some tweaks for next time. Here are my tips for perfection! - Beef shoulder is lean - so it doesn't do well sitting and simmering. It was SO tough and chewy by the end. Next time we will saute it in our castiron, remove and add back at the end. Would be nice lightly floured, but we'll skip that and keep it light! - We will personally add the red pepper later as well, since having it simmer from the beginning made it a bit spicier than we prefer. - We will use beef broth instead of chicken broth - it would have been a much better flavor and isn't a real difference in calories. - I think we will also use fresh tomatoes instead of canned. They were fine but fresh would be that much tastier! Don't skip the cilantro! We almost did and I'm glad we kept it - it was a big flavor boost! And this went great with plain couscous. This might even be a crock pot contender!

  • homemaker123 Posted: 11/14/13
    Worthy of a Special Occasion

    This dish was so delicious! I used very lean beef stew meat and added 3 or 4 dashes of allspice and cumin, and 1 dash of cloves - was perfect, I kept tasting the sauce as I adjusted the spices and also googled a couple of other recipes for the same dish and they added these 3 spices which turned a rather bland dish into a spectacular one. Served it with quinoa.

  • Cheerlhs04l Posted: 02/06/14
    Worthy of a Special Occasion

    One of the best things I've ever made from the magazine! This was a super easy recipe that was full of flavor!

  • MelissaH Posted: 03/06/14
    Worthy of a Special Occasion

    Wish I'd tried it in the crockpot. Next time, I will. Meat was not tender, largely due to the fact that my store did not have the exact cut called for, so the butcher told me that top round steak would work but it was tough and chewy. I would also cut both the meat and the squash in smaller pieces. The flavor was very different - nice change.

  • bellymama Posted: 11/27/13
    Worthy of a Special Occasion

    Very flavorful and filling dish. Like most other reviewers, we had to cook the squash longer. I don't really know that the beef added much to the dish. I may do this as a vegetarian dish next time.

  • aanderso Posted: 01/05/14
    Worthy of a Special Occasion

    Followed the meat directions, then cooked in @ 325 degrees for 90 min, adding squash after 55 min. Used smoked paprika iso reg paprika. Very tasty dish!

  • texboy1231 Posted: 02/17/14
    Worthy of a Special Occasion

    Deliciously different for our kitchen, and a fun trip to Wikipedia to read about "tagine." Thanks for this wonderful recipe!!

  • raamanda Posted: 03/06/14
    Worthy of a Special Occasion

    Fabulous. I did this in the slow cooker and it was easy and turned out perfectly. I coated the beef cubes in the seasoning then browned on the stovetop and the popped it in the slow cooker with everything, except the squash which I added about 3 hours before serving time (cooked a total of about 9 hours on low). The meat was so tender. Served with couscous (with toasted slivered almonds and raisins) and green beans (with browned butter and more slivered almonds) and a lovely red wine. It was for an important meal with important guests and they were all very impressed. All clean plates and loads of compliments.

  • Fit4Me365 Posted: 02/13/14
    Worthy of a Special Occasion

    Made this tonight for dinner for my husband and I. This is different from what I would normally do with beef tips. I may make this again, but it's not something that I couldn't live without. I used beef broth instead of chicken broth. I may have forgotten to put in the crushed red pepper and I omitted the cilantro. I served over white rice.

  • NEglmm Posted: 01/08/14
    Worthy of a Special Occasion
    Denton , NE

    It was O.K., but I doubt I would make it again.

  • jgattis Posted: 09/15/13
    Worthy of a Special Occasion

    Nice recipe but the butternut squash was a bit difficult to work with. I would rate this higher if there were better instructions on how to prepare the squash for slicing. I followed the instructions on the video but had a tremendous amount of difficulty peeling and cubing the squash. Also the squash was not softened after only 15 minutes of simmering.

  • jehabrich Posted: 01/12/14
    Worthy of a Special Occasion

    I added a little more paprika by accident and used regular chicken stock and tomatoes not low salt. I didn't have to add more salt in this way at the end like i normally would. We like heat so I added a little more red pepper than called for. We substituted yams for squash because I don't like squash. It was really good. The key with the squash was to boil them before or while the meat is cooking and then only half boil it so that you can still throw it in at the end. We were able to cook to the recipe time doing this. Also, we did serve it over the scallion couscous which gave some kick to the dish due to the scallion flavor add. Next time I will do the same but try quinoa for extra protein. This is going in our monthly favorites!

  • jadotkay Posted: 11/02/13
    Worthy of a Special Occasion

    I really liked this recipe. I made no adjustments. I bought the squash cubed and had the butcher cut the beef, so it was fast to make. The house smells so good while it simmers. I also reheated it for lunch and it was still tender and full of flavor. I like my food spicy and this recipe delivers. As a side I made buckwheat and it complimented it very well. I will be making it again.

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