Beef and Butternut Squash Tagine

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This is a most basic tagine recipe, and you should feel free to experiment with it: Try different spice combinations (keep cumin and cinnamon in the mix, but tinker away with the rest—cardamom and ground ginger would be good additions); add some browned onion and garlic and deglaze the skillet with the water; use lamb or goat instead of beef, or replace some of the meat with cooked and drained chickpeas; use different dried fruits.


  • pounds (1.2 kg) beef stew meat
  • 2 teaspoons paprika
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Salt and freshly ground black pepper
  • 1 pound (455 g) butternut squash (about ½ small), peeled and cut into 1-inch (2.5-cm) pieces
  • 1 cup (240 ml) crushed tomatoes
  • cup (50 g) raisins



Put the beef in the slow cooker and toss with the paprika, fennel, cumin, cinnamon, teaspoons salt, and several grindings of pepper. Pile the squash on top of the beef and pour the tomatoes and ½ cup (120 ml) water over the top. Cover and cook on low for 8 hours.


Season with more salt, if needed. Stir in the raisins. When they’ve softened a bit, serve.