Spicy Beef & Butternut Squash Tagine w/ Scallion & Dried Cranberry Couscous
Throw everything into a tagine, a dutch oven, even a slow cooker, and you have a delicious moroccan meal that's ready to serve on a cold winter's night from start to finish in about 1.5 hours with almost no prep.
Spicy Beef & Butternut Squash Tagine w/ Scallion & Dried Cranberry Couscous
serves 4-6
1 lb. good quality Angus beef chuck or beef shoulder, cubed
2 tsp smoked paprika
1 tsp ground cinnamon
1/4 tsp cumin
1/4 tsp coriander
1 tsp kosher salt
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
2 tbsp olive oil, divided
1/2 cup beef broth
1 medium onion, minced
1 carrot, peeled & chopped
3 garlic cloves, chopped
2-3 cups butternut squash, cubed
1 can diced tomatoes w/ juices
1/4 cup scallions, sliced thin on a bias
1. Preheat oven to 375 degrees F. Combine beef cubes, all spices and one tablespoon olive oil. Toss until all spices stick to the beef.
2. Heat the base of a tagine or dutch oven over medium, high heat and sear beef flipping once. Remove beef from base and add in carrots, garlic and onions cooking until onions are soft and garlic is fragrant but not burned, about 4-5 minutes.
3. Add beef broth, tomatoes with their juices, and butternut squash, stirring carefully. Simmer slightly, add beef back into the tagine base and stir.
4. Remove from heat, cover the tagine or dutch oven and place into the oven for approximately 1-1.5 hours until beef and butternut squash are tender. Remove from oven and taste for salt. Season as needed and serve with couscous, and Greek yogurt. Garnish w/ fresh scallions and cilantro if desired.
Scallion & Dried Cranberry Couscous
1 package couscous
1/2 cup dried cranberries
1/4 cup fresh scallions, sliced thin on a bias
1. Prepare couscous according to package directions, taking care to add salt and olive oil.
2. Fluff with fork and toss with scallions & cranberries.