Beef Tagine with Butternut Squash

If you're looking for a new and lively version of beef stew, be sure to try this one!  According to Wikipedia, "A tajine or tagine is a North African Berber dish which is named after the earthenware pot in which it is cooked.  Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables.  This method of cooking is practical in areas where water supplies are limited or where public water is not yet available." The pot dates back to the 9th century.  I, however, don't have one but oh well.

It turns out that I didn't need one to created a delicious beef stew with lots of layers of flavor and a little heat (probably from the smoked paprika.)  When using butternut squash, get the pre-chopped cubes available either in the frozen food or produce section of your grocery.  I served it with couscous and Winter Fruit Salad.

4 servings

9 calculated points

Ceramic Tagines

Merlot, Syrah

Ingredients

• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper
• ¼ 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
• ½ cup fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
• ¼ cup chopped fresh cilantro

Directions

1. Combine first 6 ingredients in a medium bowl or freezer bag. Add beef; toss well to coat.

2. 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 10-15 minutes or until squash is tender. Sprinkle with cilantro.