I however, would eat this again (and will when I take leftovers to lunch on Monday)! I loved the spices and it just felt "warming" and "comforting" to me. This Beef Tagine is a recipe I slightly adapted from Cooking Light Magazine. If you like the sound of the ingredients, then you will probably like the dish.
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Beef Tagine with Butternut Squash
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper
- ¼ teaspoon freshly ground black pepper
- 1 pound beef shoulder roast , or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 4 shallots , quartered
- 4 cloves garlic , chopped
- ½ cup vegetable broth
- 14.5 ounces petite diced tomatoes , undrained
- 1 pound butternut squash , cut into 1" cubes (about 3 cups)
- ¼ cup chopped fresh cilantro
- Combine paprika, cinnamon, salt, ginger, red pepper, and black pepper in a medium bowl. Add beef; toss well to coat.
- Heat oil in a large skillet over medium-high heat. Add beef and shallots; cook 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 25-30 minutes or until squash is tender. Sprinkle with cilantro.