Beef and Butternut Squash Tagine

Share on FacebookPin on PinterestShare on Google+Share on StumbleUponShare on LinkedInPrint this page

Hello my friends, here it is already the second month of 2017 and I’m sharing a recipe for the first time in eight months.  Yikes!  Now that was a painful admission.  But now that I’ve confessed my sins, let’s get on to more important things, like cooking and eating!

After a long stretch on the road and eating the ordinaryist of ordinary food, I’ve had my inner sultry burning for some totally not so ordinary cuisine.  After little thought my palate landed in a tiny country at the northwestern most area of Africa…Morocco!

You’ve probably figured out by now that Moroccan cooking inspires me.  My cooking preference is one pot dishes and Moroccan fare is a simple solution for a one pot meal.

Not lacking in cooking equipment, I grabbed my beloved Le Creuset Tagine to slow cook my creation.  Now if you don’t have a tagine don’t fret, any dutch oven will do but a tagine certainly adds to the WOW factor.  Either way your dish will have roaringly rich flavor that will make your tummy happier than happy!

Beef and Butternut Squash Tagine
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
This North African stew will fill your house with the fragrance of warm spices and would be wonderful served over couscous.
Servings
6
Servings
6
Beef and Butternut Squash Tagine
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
This North African stew will fill your house with the fragrance of warm spices and would be wonderful served over couscous.
Servings
6
Servings
6
Ingredients
  • 18 prunes
  • 2 lb beef chuck cut into 2 inch pieces
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 medium onions diced
  • 3 garlic cloves minced
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp gound coriander
  • 1/2 tsp turmeric
  • pinch saffron threads
  • 2 cups Water
  • 1 small butternut squash (2 lb) peeled, seeded and cut into cubes
  • 1/4 cup fresh cilantro chopped
Servings:
Instructions
  1. Soak the prunes in warm water for at least 30 minutes.
  2. Season the beef with salt and pepper. Heat the oil in a tagine or large dutch overn over medium-high heat. Saute half the meat, uncovered, stirring only occasionally, until well browned, about 8-10 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.
  3. Lower the heat to medium and add onions to the pot. Saute until softened, about 5 minutes. Add the garlic, ginger, cinnamon, cumin, coriander, turmeric and saffron, and saute for another minute or until fragrant.
  4. Add the reserved beef to the pan along with 2 cups of water, butternut squash and cilantro. Cook partially covered, stirring occasionally until the liquid thickens and the meat and vegetables are tender, about 2 to 2 1/2 hours, adding a little more water if the stew appears to need more moisture. Add the prunes for the last 30 minutes.
  5. Season with more salt and pepper to taste, if necessary.
  6. Transfer the stew to a serving bowl or platter and serve immediately. If you prefer a carb with your meal, this would be delicious served over couscous.
Recipe Notes

This makes an excellent low carb and gluten-free dish.  Best of all, it's a meal in one pot.  Viola!

Adapted from Meredith Deeds.

Share on FacebookPin on PinterestShare on Google+Share on StumbleUponShare on LinkedInPrint this page


Leave a Reply

Your email address will not be published.