Butternut Squash and Beef Tagine

For a totally different version of beef stew, try this simple fragrant beef tagine.  This is delicious served with brown rice (or try couscous).

(modification of recipe originally from Cooking Light)

Serves 4

• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper
• ¼ teaspoon freshly ground black pepper
• 1 pound lean beef stew meat, cubed into 1-inch pieces and trimmed of excess fat
• 1 tablespoon olive oil
• 2 large shallots, quartered and sliced
• 4 garlic cloves, chopped
• ½ cup reduced sodium fat-free beef broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 3 cups (3/4-inch) cubed peeled butternut squash (about 1-pound)
• ¼ cup chopped fresh cilantro

Preheat oven to 325 degrees.

Combine first 8 ingredients (paprika through black pepper) in a medium bowl.  Add beef; toss well to coat.

Heat oil in a large Dutch oven over medium-high heat.  Add beef and shallots (do not crowd beef as they will steam instead of brown if too close).  Cook 4 minutes or until browned, stirring occasionally.  Add garlic; cook 1 minute, stirring frequently.  Stir in broth and tomatoes; bring to a boil.

Bake covered at 325 degrees for 50 minutes.  Stir in squash; cover.  Cook 40 minutes or until squash is tender.  Sprinkle with cilantro.

Nutritional Info/Serving:  Calories 310, Fat 11 g, Protein 32 g, Carbs 20 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Green, 1 tsp