Beef Tagine with Butternut Squash
This one-skillet Beef Tagine with Butternut Squash is a quick 30-minute version of the classic Moroccan stew. Made with tender meat, shallots, spicy tomatoes, and warm spices like cinnamon, ginger, and paprika, it’s hearty, flavorful, and healthy. A simple, family-favorite dinner that tastes like it simmered all day!
Servings: 4 servings
Calories: 313kcal
Ingredients
- 1 butternut squash about 2 pounds
- ¼ cup water
- 1 pound top sirloin
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 large shallots
- 1 tablespoon olive oil
- 2 teaspoons chopped garlic
- ½ cup beef broth
- 1 can diced tomatoes with spicy red pepper 14.5 ounces
Instructions
- Par cook the squash: Peel the squash with a vegetable peeler, remove any seeds, and cut into 1-inch cubes. Place the cubes in a large microwave-safe bowl with ¼ cup water. Cover with plastic wrap, poke about 8 holes in the wrap, and microwave for about 8 minutes, or until fork-tender.1 butternut squash, ¼ cup water
- Prepare the meat: Trim any fat from the meat and cut into bite-sized chunks. In a medium bowl mix paprika, cinnamon, ground ginger, salt, and pepper. Add the beef cubes and toss to coat.1 pound top sirloin, 2 teaspoons paprika, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon pepper
- Chop the shallots: Cut shallots into eighths.3 large shallots
- Cook the meat and shallots: Heat olive oil in a large skillet over medium heat, add meat and shallots and cook stirring occasionally, until meat is no longer pink and shallots are softened, about 7–9 minutes.1 tablespoon olive oil
- Add the garlic: Stir in the garlic and cook for about 1 minute.2 teaspoons chopped garlic
- Finish the dish: Add broth, tomatoes, and butternut squash and cook until hot, about 4 minutes.½ cup beef broth, 1 can diced tomatoes with spicy red pepper
Notes
I use diced tomatoes with spicy red pepper, if you can't find them just use plain diced tomatoes and add ¼-½ teaspoon of red pepper flakes.
I don’t drain the squash—I just dump it straight into the skillet, liquid and all, so I don’t risk burning myself.
If you’re using fresh or frozen spiralized butternut squash, there’s no need to par-cook it. Add it when you would normally add the par-cooked squash and cook until tender and heated through, about 5 minutes or less. Frozen squash may release a bit more liquid.
Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
Nutritional information is approximate.
See ingredient notes and substitutions in the post above.
Bookmark this page to find it quickly when you are ready to make this recipe!
Nutrition
Serving: 1/4th of the recipe | Calories: 313kcal | Carbohydrates: 27g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 478mg | Potassium: 1180mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20428IU | Vitamin C: 41mg | Calcium: 135mg | Iron: 4mg