Beef and Butternut Tagine (Crockpot, Paleo)

Inspired by a recipe from paleotable.com. I plan to serve this w/ some sauteed okra.

• Ready In: 7 hrs 15 mins
• Serves: 6
• Yields: 6 portions

Ingredients

• 2  lbs beef roast, cut into one-inch cubes
• 2  teaspoons paprika
• 1  teaspoon kosher salt
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1  teaspoon ground cumin
• 1  teaspoon turmeric
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons extra virgin olive oil or 2  tablespoons coconut oil
• 1  medium yellow onion, chopped
• 4 -6  garlic cloves, minced
• 2 (14 1/2ounce) cans diced tomatoes
• 2  lbs  butternut squash, peeled and cubed
• 1⁄2 cup fresh cilantro, chopped

Directions

1. Place cubed meat in a large bowl.
2. Combine spices in a small bowl.
3. Pour spices and oil over beef and stir to thoroughly coat meat with spices.
4. Combine onion, garlic, and beef in crock pot.
5. Pour tomatoes over mixture.
6. Cook on low for 5-6 hours or until beef is tender.
7. Stir in squash and increase heat to high. Cook for about 90 minutes or until squash is tender.
8. Taste mixture and add more salt and crushed red pepper, as needed.
9. Stir in cilatro and serve in shallow plates or bowls.