Ingredients for Beef And Butternut Tagine Crockpot Paleo
- 1.5 lbs beef stew meat
- Paprika
- 1 tsp salt, plus more to taste
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 tsp ground cumin
- 1 tsp turmeric
- Crushed red pepper flakes, to taste
- Fresh Ground Black Pepper
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 medium butternut squash (about 3 cups), peeled, seeded, and cubed
- 1/4 cup fresh cilantro, chopped, plus more for garnish (optional)
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
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How to Make Beef And Butternut Tagine Crockpot Paleo
- Cube 1.5 lbs beef stew meat into 1-inch pieces. Place in a large bowl.
- In a small bowl, combine 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cayenne pepper (optional), and 1 tsp salt.
- Pour the spice mixture and 2 tbsp olive oil over the beef. Toss to thoroughly coat.
- Transfer the beef mixture to a 6-quart slow cooker. Add 1 large chopped onion and 4 cloves minced garlic.
- Pour in 1 (28-ounce) can crushed tomatoes.
- Cook on low for 5-6 hours, or until the beef is fork-tender.
- Add 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups). Increase the heat to high.
- Cook for 60-90 minutes, or until the squash is tender.
- Taste and adjust seasoning with salt and crushed red pepper, as needed.
- Stir in 1/4 cup chopped fresh cilantro before serving. Serve in bowls garnished with extra cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
31g
Fat
16g
Carbs
9g
