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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef and Butternut Squash Moroccan Tagine (Slow Cooker) Recipe

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This recipe for Beef and Butternut Squash Moroccan Tagine (Slow Cooker) is from Lynch Family Legendary Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spice rub:
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp paprika
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground allspice
½ tsp cayenne pepper
½ tsp ground cloves

Tagine:
1 ½ lbs stewing beef, cut into 1 inch pieces
1 onion, finely chopped
1 can (14 oz/398 ml) chickpeas, drained and rinsed
1 can (14 oz/398 ml) diced tomatoes, with juice
½ c chicken stock or chicken broth
1 tbsp liquid honey
1 medium butternut squash, cubed in ¾ inch pieces
Directions:
Directions:
For the spice rub, combine all the ingredients in a small bowl and blend.

For the tagine, place the beef in a large bowl and sprinkle the spice rub over top. Toss with your hands to coat beef and rub the spices into the meat. Transfer the beef to a 4 - 6 quart slow cooker. Stir in onion, chickpeas, tomatoes, stock and honey. Cover and cook on low for 5 to 6 hours or until the beef is tender. Add the squash, cover and cook for 1 to 2 hours (or longer), until squash is tender.

Tip: A traditional Moroccan tagine will include dates or prunes. If desired, throw in ½ cup pitted prunes, or a mixture of dates and prunes, with the squash

Serve over rice, accompanied by Moroccan Roasted Vegetables
Number Of Servings:
Number Of Servings:
6

 

 

 

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