|Photo: Beef Tagine with Butternut Squash Recipe|
The Kitchen (The home of Delicious Arabic Food) invites you to try Beef Tagine with Butternut Squash recipe. Enjoy the Arabic cuisine and learn how to make Beef Tagine with Butternut Squash.
Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.
Yield: 4 servings (serving size: 1 1/2 cups)
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch panggangan 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.
Amount per serving
Saturated fat: 2g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 0.5g
Deb Wise, Cooking Light