Beef Tagine with Butternut Squash
Bookmark this page
Ingredients
2 teaspoons paprika
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground red pepper flakes
¼ teaspoon freshly ground black pepper
1 (1 lb) oven-baked beef shoulder or small, tender casserole dish, peeled and cut into 1-inch-thick cubes
1 tablespoon olive oil
4 shallots, cut into quarters
4 garlic cloves, chopped
½ cup low-sodium, fat-free chicken stock
1 can skinless tomatoes, diced without added salt (14.5 oz)
3 cups (1-inch thick) peeled pumpkin nuts, diced (about 1 pound)
¼ cup chopped fresh cilantro
To make
Take your beef stew cooking to the next level with this simple, flavorful pumpkin-nut beef tagine.
Combine the first 6 ingredients in a medium bowl. Add the beef; mix well to coat.Heat the oil in a roasting pan over medium-high heat. Add the beef and shallots; cook for 4 minutes or until lightly browned, stirring occasionally. Add garlic; cook for 1 minute, stirring frequently. Add broth and tomatoes; bring to a boil. Cook for 5 minutes. Add the squash; cover, reduce the heat, and simmer for 15 minutes or until the squash is tender. Sprinkle with cilantro.
Combine the first 6 ingredients in a medium bowl. Add the beef; mix well to coat.Heat the oil in a roasting pan over medium-high heat. Add the beef and shallots; cook for 4 minutes or until lightly browned, stirring occasionally. Add garlic; cook for 1 minute, stirring frequently. Add broth and tomatoes; bring to a boil. Cook for 5 minutes. Add the squash; cover, reduce the heat, and simmer for 15 minutes or until the squash is tender. Sprinkle with cilantro.
Views: 184
Author:Admin
Published: 11/20/2023 10:12 PM
Was this recipe helpful to you?
Yes
No
Comments (0)