Best 4 Beef And Butternut Tagine Crockpot Paleo Recipes

**Beef and Butternut Tagine: A Flavorful and Nourishing Moroccan Dish**

Embark on a culinary journey to Morocco with this enticing beef and butternut tagine recipe, a traditional North African dish that combines tender beef, sweet butternut squash, and an array of aromatic spices. Slow-cooked in a tagine or crockpot, this wholesome meal infuses the beef with rich flavors and creates a succulent and flavorful broth. Alongside the main recipe, discover variations that cater to different dietary preferences, including a paleo-friendly version for those seeking a grain-free and gluten-free option. Explore the versatility of this classic tagine by trying the chicken and butternut tagine, a delightful alternative with tender chicken and a medley of vegetables. For a vegetarian twist, indulge in the butternut squash tagine, a hearty and flavorful dish packed with butternut squash, chickpeas, and a medley of spices. Whichever variation you choose, savor the authentic taste of Moroccan cuisine with these delectable tagine recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH & CHICKPEA TAGINE

Butternut squash & chickpea tagine image

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Provided by Caroline Hire - Food writer

Categories Dinner

Time 30m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

Ingredients

1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash chunks
2 carrots, cut into small dice
1 courgette, cut into small dice
2 x 400g cans chopped tomatoes
1 x 400g can chickpeas, drained
cooked couscous or rice, to serve

Steps:

Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

Nutrition Facts : Calories 232 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

BUTTERNUT BEEF STEW

Butternut Beef Stew image

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.-Erin Lembke, Monroe, Washington

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/4 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
1-1/2 cups cubed peeled butternut squash
1 cup chopped cabbage
1/2 cup coarsely chopped sweet red pepper
1 celery rib with leaves, chopped
1 can (10 ounces) diced tomatoes and green chiles
1/4 cup packed brown sugar
1 can (14-1/2 ounces) beef broth
1 tablespoon adobo sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.

Nutrition Facts : Calories 377 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 30g protein.

SLOW-COOKER CHICKPEA TAGINE

Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

BEEF AND BUTTERNUT TAGINE (CROCKPOT, PALEO)

Beef and Butternut Tagine (Crockpot, Paleo) image

Make and share this Beef and Butternut Tagine (Crockpot, Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories One Dish Meal

Time 7h15m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs beef roast, cut into one-inch cubes
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil or 2 tablespoons coconut oil
1 medium yellow onion, chopped
4 -6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
2 lbs butternut squash, peeled and cubed
1/2 cup fresh cilantro, chopped

Steps:

Place cubed meat in a large bowl.
Combine spices in a small bowl.
Pour spices and oil over beef and stir to thoroughly coat meat with spices.
Combine onion, garlic, and beef in crock pot.
Pour tomatoes over mixture.
Cook on low for 5-6 hours or until beef is tender.
Stir in squash and increase heat to high. Cook for about 90 minutes or until squash is tender.
Taste mixture and add more salt and crushed red pepper, as needed.
Stir in cilatro and serve in shallow plates or bowls.

Tips:

For the best flavor, use high-quality grass-fed beef and organic vegetables.
You can adjust the heat of the tagine by adding more or less cayenne pepper.
If you don't have a slow cooker, you can make this tagine in a Dutch oven over low heat for 2-3 hours.
Serve the tagine over rice, quinoa, or couscous.
Garnish the tagine with fresh cilantro or parsley before serving.

Conclusion:

This paleo beef and butternut squash tagine is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be cooked in a slow cooker or Dutch oven. The tagine is packed with flavor and is sure to please everyone at the table.