Beef Tagine with Butternut Squash

5 from 1 vote

Beef Tagine with Butternut Squash

This Beef Tagine with Butternut Squash brings bold Moroccan flavors to your table—without needing a tagine pot! Tender beef, warm spices, and sweet squash come together in a rich sauce, served over couscous for the perfect meal.

Course Main Dish

Cuisine Moroccan

Keyword Beef Tangine, Beef Tangine with Butternut Squash

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 345kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition