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Beef Tagine with Butternut Squash

5 from 3 votes
Course All Recipes, Dinner
Cuisine 1:1 Ratio, All, Beef
Servings 4
Calories 283 kcal


  • 2 tsp paprika
  • 1 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed red pepper
  • 1/4 tsp ground black pepper
  • 1 lb beef shoulder roast or petite tender roast trimmed and cut into 1 inch cubes
  • 1 tbs olive oil
  • 4 shallots quartered
  • 4 cloves garlic chopped
  • 1/2 cup fat free low sodium chicken broth
  • 1 can no salt added diced tomatoes undrained, 14.5oz can
  • 3 cups butternut squash cubed and peeled
  • 1/4 cup fresh cilantro chopped


  • Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
  • 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.



Calories: 283kcalCarbohydrates: 26gProtein: 26gFat: 10gSodium: 617mgFiber: 5g
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