This Beef Tagine with Butternut Squash is rich, warmly spiced, and packed with tender beef, sweet squash, and aromatic sauce. Served over fluffy couscous, it's a satisfying meal that delivers deep, slow-cooked flavors—without the need for a tagine pot.
I love experimenting with different flavors and love warm spices. So I knew I had to try this tagine recipe, even though I don't have a tagine pot. Using a covered skillet instead makes it more accessible while still keeping the classic combination of savory flavors.
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Why You'll Love Beef Tagine
No special equipment needed – A covered skillet does the job just fine, so you don’t need a traditional tagine pot.
Sweet and savory balance – The richness of the beef pairs perfectly with the natural sweetness of the butternut squash.
Hearty yet healthy – Packed with protein, fiber, and warm spices, this dish is as nourishing as it is comforting.
How to Cook Beef Tagine Without a Tagine Pot
A large skillet with a lid (affiliate link) works perfectly for this dish.
- Start by searing the beef to build flavor, then add onions, garlic, and spices, sautéing until fragrant.
- Add tomatoes, broth, and butternut squash, cover, and let it simmer gently for 1.5 to 2 hours, stirring occasionally.
- The lid helps trap steam, keeping the beef tender and the sauce rich. If the liquid reduces too much, add a bit more broth. Serve over couscous for a hearty, flavorful meal.
Substitutions
Couscous → Rice or Quinoa – Serve over steamed rice or quinoa for a gluten-free alternative.
Beef → Lamb or Chicken – Swap beef for lamb for a more traditional tagine flavor or use chicken for a lighter option.
Butternut Squash → Sweet Potatoes – If you don’t have squash, sweet potatoes work just as well for a similar texture and sweetness.
Variations
Spicy Tagine – Add harissa or extra chili pepper flakes for a spicier kick.
Nutty Crunch – Stir in toasted almonds or pine nuts for added texture.
Dried Fruit Addition – Mix in chopped dates, apricots, or golden raisins for extra sweetness.
Top Tips for Preparing Beef Tagine
Cut squash evenly – Uniform cubes ensure even cooking.
Low and slow – Simmer gently to let the flavors develop.
Let it rest – Allow the dish to sit for 5-10 minutes before serving to deepen the flavors.
How to Store
Refrigerate – Store leftovers in an airtight container for up to 4 days.
Freeze – Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
Reheat – Warm gently on the stovetop over low heat, adding a splash of broth if needed.
Serving Suggestions
Serve alongside a simple cucumber and tomato salad for freshness.
Spoon over steamed couscous, basmati rice, or quinoa, or skip the grains and serve over creamy mashed potatoes.
Pair with a side of warm flatbread or homemade tortilla for scooping up the sauce.
Related Recipes
When you make this Beef Tagine recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Beef Tagine with Butternut Squash
Equipment
- Wooden spoon
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Ingredients
- 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
Instructions
- In a medium bowl, combine paprika, cinnamon, salt, ginger, red pepper, and black pepper. Add beef; toss well to coat.
- Heat oil in a large skillet over medium-high heat. Add beef and shallots; cook until browned, stirring occasionally.
- Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook over medium heat for 5 minutes.
- Add squash; cover, reduce heat, and simmer 25-30 minutes or until squash is tender. Sprinkle with cilantro.
Shelby Law Ruttan says
So easy and so full of flavor! A great way to make tagine without the pot!
Irene says
Wow. What a great combination of colors and flavors.This looks and sounds very tasty Shelby. Will definitely try it.Thanks!
Lori says
That looks so good. In the winter I can never have enough butternut squash.
Cathy says
I love all the flavors you've combined in this hearty dish and serving it with couscous is perfect.
Cajun Chef Ryan says
Hey Shelby, this looks great, and I love the couscous served with the dish.
Bon appetit!
CCR
=:~)
Donna-FFW says
So many great dinners you have posted in a row!! Cant decide whic is my fav! Wonderful issue of Cooking Light!
teresa says
what a fun comforting dish, i'll have to give this one a try!
bellini valli says
Cooking Light strikes again with a winner. If you tweak the recipe O am sure you can find a compromise that Grumpy will ask for over and over again.
SMITH BITES says
i have never made tangine although i've been intrigued by the name for years and years; this looks fabulous!!
tamilyn says
Sounds like me and Dude in reverse-I'm not to adventerous.....
But it looks delish-maybe my resolution should be to just try:)
LaPhemmePhoodie says
I love comfort food. I'm a fan of all of the ingredients in this dish. Will have to give it a try.
Pegasuslegend says
This looks fantabulous! I love it! Going to have to get out and get some of these ingredients, we will love this dish! thanks