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Ingredients
- 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
Ingredients
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Instructions
- 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.
Recipe Notes
Nutrition Facts
Beef Tagine with Butternut Squash
Amount Per Serving
Calories 283
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Sodium 617mg
26%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
20%
Protein 26g
52%
* Percent Daily Values are based on a 2000 calorie diet.