Beef Tagine With Buttertnut Squash

• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 34 teaspoon salt
• 12 teaspoon ground ginger
• 12 teaspoon crushed red pepper flakes
• 14 teaspoon fresh ground black pepper
• 1 (1 lb) beef shoulder or 1 (1 lb) petite tender roast, trimmed and cut into 1-inch cubes
• 1 tablespoon olive oil
• 4 shallots, quartered
• 4 garlic cloves, chopped
• 12 cup reduced-sodium fat-free chicken broth
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 1 lb butternut squash, cubed and peeled
• 14 cup chopped fresh cilantro

1. Combine first 6 ingredients in a medium bowl.
2. Add beef; toss well to coat.
3. Heat oil in a Dutch oven over medium-high heat.
4. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.
5. Add garlic; cook 1 minute, stirring frequently.
6. Stir in broth and tomatoes; bring to a boil.
7. Cook 5 minutes.
8. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender.
9. Sprinkle with cilantro.

paprika, ground cinnamon, salt, ground ginger, red pepper, ground black pepper, beef shoulder, olive oil, shallots, garlic, chicken broth, salt, butternut squash, fresh cilantro

Taken from www.food.com/recipe/beef-tagine-with-buttertnut-squash-468645 (may not work)