Squash and Beef Tagine

October 28, 2011

Growing up, one of my favorite meals was my mom’s beef stew. There is something about beef cooked in a delicious sauce with slow cooked vegetables that is very comforting. This entree is a lot like that with its beef, tomato sauce and butternut squash. It also has some interesting flavors from the spice rub. This recipe was inspired by a Cooking Light that I recently perused while in line at the grocery store.

You will need:

  • 2 t paprika
  • 1 t cinnamon
  • 1/2 t ground ginger
  • 1/2 t crushed red pepper flakes (omit if you don’t like spicy foods)
  • 1/2 t ground pepper
  • 1/4 t salt
  • 1 lb beef roast, cut into 1-inch cubes
  • 1 T olive oil
  • 1 half of a small onion, sliced thin
  • 4 cloves garlic, minced
  • 1/2 c low-sodium broth
  • 1 can (14.5 oz) diced tomatoes with their juices (I used fire roasted)
  • 3 c (1 lb) butternut squash, peeled and cubed into 1-inch pieces

Then you will…

  1. Mix together the paprika, cinnamon, ginger, red pepper, black pepper and salt in a medium bowl.
  2. Toss the beef with the spice rub until well coated.
  3. In a large (deep), heavy non-stick skillet, heat the olive oil over medium-high heat.
  4. Add the seasoned beef and the onions to the hot pan and cook until browned, about 4 minutes, while stirring occasionally.
  5. Stir in the garlic and cook for another minute or two.
  6. Stir in the broth, scraping the bottom and sides of the pan to pick up any browned bits.
  7. Stir in the tomatoes with their juices and bring to a boil.
  8. Mix in the squash. Then reduce the heat to a simmer and cover. Allow to simmer until the squash is tender, about 15 minutes.
  9. Serve with couscous and enjoy!


One comment

  1. Ah, shucks Xmas Eve and stew!

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