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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

November 21, 2016
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!

raamanda's Review

March 06, 2014
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.

homemaker123's Review

November 14, 2013
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.

jadotkay's Review

November 02, 2013
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.

ejsfremont's Review

February 26, 2012
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!

Cheerlhs04l's Review

February 06, 2014
One of the best things I've ever made from the magazine! This was a super easy recipe that was full of flavor!

MelissaH's Review

March 06, 2014
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.

bunniemny's Review

December 16, 2012
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.

BleueAlouette's Review

February 22, 2012
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!

chef4myboys's Review

December 15, 2012
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.