Crock Pot Beef Tagine with Butternut Squash
The delicious flavors of Morocco in this crock pot version of beef tangine.
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Ingredients
  1. beef roast - 2 pounds, cut into one-inch cubes
  2. paprika - 2 tsp (I used 1 smoked and one regular)
  3. sea salt - 1 tsp
  4. ground cinnamon - 1 tsp
  5. ground ginger - 1 tsp
  6. ground cumin - 1 tsp
  7. turmeric - 1 tsp
  8. crushed red pepper - 1/2 tsp
  9. freshly ground black pepper - 1/2 tsp
  10. yellow onion - 1 medium, chopped
  11. garlic cloves - 4-6, minced
  12. diced tomatoes - 2 14.5-ounce cans
  13. butternut squash - 2 pounds, peeled and cubed (Mine was pre-cut from Costco.)
  14. fresh cilantro - 1/2 cup, chopped
Instructions
  1. Place cubed meat in a large bowl.
  2. Combine spices in a small bowl.
  3. Pour spices over beef and stir to thoroughly coat meat with spices.
  4. Combine onion, garlic, and beef in crock pot.
  5. Pour tomatoes over mixture.
  6. Cook on low for 5-6 hours or until beef is tender.
  7. Stir in squash and increase heat to high. Cook for about 90 minutes or until squash is tender.
  8. Taste mixture and add more salt and crushed red pepper, as needed.
  9. Stir in cilantro and serve in shallow plates or bowls.
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