Beef Tagine with Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp paprika1 tsp ground cinnamon3/4 tsp salt1/2 tsp ground ginger1/2 tsp crushed red pepper1/4 tsp ground black pepper1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes1 TBS olive oil4 shallots, quartered4 garlic cloves, chopped1/2 cup fat-free, lower-sodium chicken broth1 (14.5) can no-salt-added diced tomatoes, undrained3 cups (1-inch) cubed peeled butternut squash (about 1 lb)1/4 cup chopped fresh cilantro
Makes 4 (1.5-cup) servings
1. Combine first 6 ingredients in a bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over med-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. Springle with cilantro.
Can be served over couscous or brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHYBERT.
1. Combine first 6 ingredients in a bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over med-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. Springle with cilantro.
Can be served over couscous or brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHYBERT.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 8.4 g
- Cholesterol: 67.7 mg
- Sodium: 689.9 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.6 g
- Protein: 24.9 g