Beef Tagine with Butternut Squash - 25.7g Carbs, 4.8g Fiber
From: Deb Wise, Cooking Light - January 2011
Take your basic beef stew to the next level by making this simple,
fragrant beef tagine featuring butternut squash
Servings: 4
Serving size: 1 1/2 cups
2 tsp paprika
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground ginger
1/2 tsp crushed red pepper
1/4 tsp freshly ground black pepper
1 (1-lb) beef shoulder roast or petite tender roast, trimmed and
cut into 1-inch cubes
1 Tbsp olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-oz can) no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 lb)
1/4 cup chopped fresh cilantro
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well
to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and
shallots; cook 4 minutes or until browned, stirring occasionally.
Add garlic; cook 1 minute, stirring frequently. Stir in broth and
tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce
heat, and simmer 15 minutes or until squash is tender. Sprinkle with
cilantro.
Servings: 4
Serving size: 1 1/2 cups
Nutrition per Serving:
283 Calories, 9.5g Fat, 2g Saturated Fat, 4.8g Monounsaturated Fat,
0.5g Polyunsaturated Fat, 67mg Cholesterol, 25.6g Protein,
25.7g Carbs, 4.8g Fiber, 4.6mg Iron, 617mg Sodium, 103mg Calcium
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