Beef Tagine With Buttertnut Squash

Hearty stew wonderful served over couscous

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  teaspoons paprika
• 1  teaspoon ground cinnamon
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon fresh ground black pepper
• 1 (1 lb)  beef shoulder or 1 (1 lb)  petite tender  roast, trimmed and cut into 1-inch cubes
• 1  tablespoon olive oil
• 4  shallots, quartered
• 4  garlic cloves, chopped
• 1⁄2 cup  reduced-sodium fat-free chicken broth
• 1 (14 1/2ounce) can no-salt-added diced tomatoes
• 1  lb  butternut squash, cubed and peeled
• 1⁄4 cup  chopped fresh cilantro

Directions

1. Combine first 6 ingredients in a medium bowl. 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 15 minutes or until squash is tender. Sprinkle with cilantro.