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Beef and Butternut Squash Tagine
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5 from 1 vote

Beef & Butternut Squash Tagine

Servings: 4 people

Ingredients

  • 1 yellow onion
  • 1-2 pound butternut squash (option to buy bag of pre-cut squash)
  • 1 T cumin
  • 1 T turmeric
  • 1 T paprika
  • 1 tsp cinnamon
  • 1 pound grass-fed beef sirloin (cut into 1" cubes)
  • 1/4 c dried apricots, chopped
  • 1 c tomato puree
  • 1 can chickpeas, drained and rinsed (omit for Paleo)

Instructions

  • Preheat oven to 350 F.
  • Peel butternut squash, remove seeds, cut into 1” cubes.
  • Whisk together 1T cumin, 1T turmeric, 1T paprika and 1 tsp cinnamon. Rub spices into beef cubes.
  • In a large stockpot, heat 1 tsp oil over med-high heat. Add yellow onion slices & spiced beef cubes; sauté for 3-4 minutes.
  • Add ¼c chopped dried apricots, 1c tomato puree, 1c water, cover and place in oven for ~ 1.5 hours.
  • Remove from oven and add butternut squash, chickpeas, cover and bake another 1-2 hours.

Notes

Serve Tagine over quinoa or brown rice.
The Tagine can also be made in a slow cooker by following steps 1-4. Then add beef & onions to slow cooker and add ingredients from step 5. Cook on low for 6-8 hours and add butternut squash and chickpeas in last 30 minutes.