Having never made a tagine before I was intrigued with this recipe. Tagines have their roots in North African or Moroccan cuisine and are slow cooked stews that results in tender meat and vegetables cooked in a cone shaped clay pot. This recipe for Beef Tagine is made without the typical conical shaped clay tagine pot. It’s a simple list of ingredients including tender cubes of beef (Hubby Tom was happy) shallots, garlic, paprika, cinnamon, ground ginger, tomatoes and a little crushed red pepper for some heat. Towards the middle of the cooking time some fresh cubed butternut squash is added in for fabulous flavor and a splash of color! It’s a delightful party in a bowl.
I used organic grass fed beef and it was flavorful and tender. The combination of spices was perfect with just a little heat. The garnish of fresh cilantro was a nice addition – well I do love me some cilantro! This is comfort food at it’s best – perfect for warming up your tummy on a cold winter day.
Since there were no green vegetables in the tagine I served up a mixed baby greens salad with shredded carrots, red grapes, mandarin orange segments all tossed with a simple Jacque Pepin Vinaigrette. Don’t forget to season the salad with a little salt and freshly ground black pepper it makes such a difference!
While the beef was cooking I had to figure out what to serve as a grain or pasta along side the finished product. Brown rice sounded too plain so as my thoughts drifted towards couscous I knew it had to be my favorite Cranberry Couscous recipe.
This Cranberry Couscous is made with fresh orange juice, pieces of fresh lemon, garlic, onion and fresh cilantro! I used whole wheat couscous from Trader Joes and half fresh orange juice, half fresh Meyers Lemon juice. The slightly sweet citrus flavors were a nice contrast to the pungent flavors of the tagine. It was a lovely combination and I would serve it the same way next time. I’m already thinking about making the Beef Tagine and cranberry couscous again – it’s that good!
Beef Tagine with Butternut Squash
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth – I used beef broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro
1. Preheat oven to 325 degrees. 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. Place lid on Dutch oven and put in preheated oven and cook for 1 1/2 hours. After meat has been in oven for 45 minutes, add squash; cover and let cook the last 45 minutes. Sprinkle with cilantro.
Serving Suggestion: Serve along side Cranberry Couscous.
Yield: 4 servings
Serving Size: 1 1/2 cups
Estimated Nutritional Information:
Calories: 283, Fat: 9.5g, Saturated fat: 2g, Protein: 25.6g, Carbohydrate: 25.7g, Fiber: 4.8g,Cholesterol: 67mg, WWPP 7
Recipe Adapted From Cooking Light
This week flew by in record speed! There wasn’t time to post the things I wanted to but eventually I shall get to it all. I guess that is a good thing because it means I am sitting at the computer less and moving more.
I saw the surgeon and my foot x-rays look good. The good news is I can start to walk a little bit more. He suggested trying to walk around the block so if my foot starts hurting I won’t have far to walk to get back home. Then I informed him I have a treadmill which he thought was a much better idea! He said to take it slow and let my foot pain and swelling be my guide as it will let me know when enough is enough. Trust me - that has already been figured out!
My big toe is starting to curve slightly to the right again so he made another toe wedge that I have to wear 24/7 between the big and second toe. It makes walking slightly uncomfortable and slows me down a bit and of course it makes shoes a bit tighter as well! It’s a minor set back but it is disappointing since he just gave me permission to move more!
I haven’t tried walking on the treadmill yet as silly as it sounds, driving to go grocery shopping, cleaning house, cooking and laundry seemed to wear me out this week. I actually vacuumed for 45 minutes yesterday (we have a lot of carpet) and that felt like a work out to me. My highest step day according to fitbit this week was 6783 steps! When you consider that I started at about 100 steps a day post surgery this is a milestone. We are enjoying our fitbit ones and tracking our daily steps. It’s motivating to see those numbers go up as the day goes along. I Love it!
About Recipe Nutritional Information
Earlier in the week while browsing the Weight Watchers recipe message board I saw a post where someone was complaining about nutritional information on a recipe from a well known blog not coming out the same when she plugged the recipe into the WW recipe builder. She was asking if others had noticed that the nutritional information on that blog was wrong. Later she added another post warning people that they shouldn’t trust that blogs nutritional information or WW points values! All of this bashing based on the results of one recipe. I wish this person would have contacted the blogger she spoke of so they could have looked at the recipe together to figure out why there was a difference instead of bashing her in a public forum.
I have no idea if the information on the recipe in question was right or wrong but it did make me think about posting nutritional information for recipes on my blog. For the recipes posted here I figure the nutritional information using a software program called Living Cookbook or using the recipe builder on My Fitness Pal using the brands of products that I use for the recipes. You need to know that brands used can make a big difference in the nutritional information. Sometimes my numbers will differ from the information published for a recipe from another source. These differences can be do to using different software to configure the recipe or due to brands of products used. In my experience sometimes the software programs have incorrect or outdated information for food products. I don’t have time to check every ingredient in the recipe builders against the nutritional information listed on each food label of every product used in a recipe. Therefore the nutritional information should be considered a best estimate.
The nutritional information and WW PP values posted on Nutmeg Notebook are my best estimates based on the brands of products I use and the software programs used to calculate them. If you rely heavily on the nutritional information and WWPP values I encourage you to double check the values given using the brands of products you use. If you find big differences feel free to email me or leave me a comment letting me know.
I hope you are keeping warm as the cold front sweeping the country drops the temperatures for so many. Break out the Dutch oven or your slow cooker and make some Beef Tagine or a delicious, filling soup or stew and sit by the fireplace.
I’m glad you are here and hope you will take the time to leave a comment.
Your thoughts about recipe nutritional information?
What are your plans for the weekend?