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

Deb Wise
Recipe by Cooking Light January 2011

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

283 calories; fat 9.5g; saturated fat 2g; mono fat 4.8g; poly fat 0.5g; protein 25.6g; carbohydrates 25.7g; fiber 4.8g; cholesterol 67mg; iron 4.6mg; sodium 617mg; calcium 103mg.