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I however, would eat this again (and will when I take leftovers to lunch on Monday!). I loved the spices and it just felt “warming” and “comforting” to me. This dish is a recipe from the latest Cooking Light Magazine. If you like the sound of the ingredients, then you will probably like the dish.
Beef Tangine with Butternut Squash
slightly adapted from Cooking Light, Jan 2011
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup vegetable broth
1 (14.5-ounce) can petite diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro
Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
Heat oil in a large skillet over medium-high heat. Add beef and shallots; cook 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 25-30 minutes or until squash is tender. Sprinkle with cilantro.