Tagine Style Beef and Butternut Squash Stew


There is no food more comforting on a cold night than stew. Tagine Style Beef and Butternut Squash Stew is incredibly delicious. The beef is browned and braised with vegetables, a hint of orange, and warm spices such as cinnamon, cumin, coriander, and ginger. Butternut Squash is added to the mix and is a silky smooth contrast to the tender beef. My husband and son couldn't stop raving about the intoxicating flavors and enjoyed the leftovers just as much. I can't wait to make this one again.


Ingredients for Tagine Style Beef and Butternut Squash Stew:


3 1/2- 4 pounds beef chuck cut into 1 1/2-2" pieces

1 1/2-2 pounds butternut squash cut into 1 1/2" cubes

grapeseed oil

4 cups chopped onions

3 1/2 cups beef broth

1 cup of orange juice

4 cloves garlic, minced

2 carrots, peeled and diced

2 stalks celery, diced

1 1/2 tablespoons tomato paste

2 1/2 teaspoons cinnamon

2 teaspoons cumin

1 1/4 teaspoons ground coriander

1 1/4 teaspoons ground ginger

kosher salt

black pepper


Time-Saving Tip: Prepare the stew a day in advance up to adding the squash; finish the stew the next day.


Let's see what we need.

We're ready to cook.



Preheat the oven to 325-degrees. Make sure to dry the meat. Season with 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Heat enough oil to coat the bottom of the pot. Add one layer of beef cubes at a time and brown well - this adds a lot of flavor to the stew. Transfer the meat to a plate once browned.


Add a little more than a tablespoon of oil to the same pot used to brown the meat. Add the onions, carrots, and celery. Saute for about 5 minutes. If the mixture seems dry, add a couple of teaspoons of oil. Then add the tomato paste, garlic, cinnamon, ginger, cumin, and coriander; saute until combined.


Add the orange juice and broth; simmer for a few minutes.


Transfer the meat and juices to the pot and bring to a simmer. Cover the pot and place it in the oven. Cook until meat is getting tender for approximately 1 hour and 20 minutes.


Remove the pot from the oven and add the squash on top; do not stir. Return the pot to the oven and continue cooking until the meat and squash are tender about another 30-40 minutes. Gently stir the stew and adjust seasonings.


It's ready! Tagine Style Beef and Butternut Squash Stew is delicious. Serve this stew with a salad and bread for the perfect dinner.


Enjoy!


Tagine Style Beef and Butternut Squash Stew:


  • 3 1/2- 4 pounds beef chuck cut into 1 1/2-2" pieces

  • 1 1/2-2 pounds butternut squash cut into 1 1/2" cubes

  • grapeseed oil

  • 4 cups chopped onions

  • 3 1/2 cups beef broth

  • 1 cup of orange juice

  • 4 cloves garlic, minced

  • 2 carrots, peeled and diced

  • 2 stalks celery, diced

  • 1 1/2 tablespoons tomato paste

  • 2 1/2 teaspoons cinnamon

  • 2 teaspoons cumin

  • 1 1/4 teaspoons ground coriander

  • 1 1/4 teaspoons ground ginger

  • kosher salt

  • black pepper

  • Preheat the oven to 325-degrees. Make sure to dry the meat. Season with 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Heat enough oil to coat the bottom of the pot. Add one layer of beef cubes at a time and brown well - this adds a lot of flavor to the stew. Transfer the meat to a plate once browned.

  • Add a little more than a tablespoon of oil to the same pot used to brown the meat. Add the onions, carrots, and celery. Saute for about 5 minutes. If the mixture seems dry, add a couple of teaspoons of oil. Then add the tomato paste, garlic, cinnamon, ginger, cumin, and coriander; saute until combined.

  • Add the orange juice and broth; simmer for a few minutes.

  • Transfer the meat and juices to the pot and bring to a simmer. Cover the pot and place it in the oven. Cook until meat is getting tender for approximately 1 hour and 20 minutes.

  • Remove the pot from the oven and add the squash on top; do not stir. Return the pot to the oven and continue cooking until the meat and squash are tender about another 30-40 minutes. Gently stir the stew and adjust seasonings.

  • Time-Saving Tip: Prepare the stew a day in advance up to adding the squash; finish the stew the next day.

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