Beef Tagine With Buttertnut Squash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh ground black pepper
• 1 (1 lb) beef shoulder or 1 (1 lb) petite tender roast, trimmed and cut into 1-inch cubes
• 1 tablespoon olive oil
• 4 shallots, quartered
• 4 garlic cloves, chopped
• 1/2 cup reduced-sodium fat-free chicken broth
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 1 lb butternut squash, cubed and peeled
• 1/4 cup chopped fresh cilantro

Recipe

• 1 combine first 6 ingredients in a medium bowl. add beef; toss well to coat.
• 2 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.