Beef & Squash Tagine

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I don't know why, but sometimes I just want some warm, comforting food - even when it's ridiculously hot outside (and inside my apartment) and there are a thousand other things I could make and eat.

Tagine is kind of like a stew, but more fun in my opinion. I mean, I definitely use more spices and whatnot so that qualifies as "fun". When I make a regular stew, it's usually pretty dull.

Any way.

Eat this. It's comforting and filling and you won't regret it. Unless you're weird and regret making/eating delicious food. Then I can not help you.




Beef Tagine
Original recipe here 

What You Need
2 tsp paprika
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground ginger
1/2 tsp red pepper flakes
1/4 tsp black pepper
1/2 lb to 1 lb stewing beef - or beef roast cut into 1" cubes
1 Tbsp olive oil
1/2 large onion, chopped
4 cloves garlic, chopped
1/2 cup g-f beef, chicken or veggie broth (I used beef)
1 can tomato paste
2 cups cubed, peeled butternut squash

What You Do
1. Combine the paprika, cinnamon, salt, ginger, red pepper flakes and pepper in a bowl
2. Add the cubed beef and toss to coat
3. Heat the olive oil in a Dutch oven or large skillet over medium-high heat
4. Add the beef and onion and cook until browned, stirring occasionally
5. Add the garlic, cook until fragrant (about 1 minute), stirring constantly
6. Stir in the broth, tomatoes and tomato paste. Bring to a boil and let simmer for 5-6 minutes
7. Add squash, cover and reduce heat to let simmer for 25-30 minutes (until squash is tender)