Beef and butternut squash tagine
This Moroccan stew is first cooked on the stovetop and then baked for several hours, making a cast-iron pot or Dutch oven perfect for this recipe. The delicious spices meld together with the butternut squash and beef sirloin.
Serve over cooked quinoa or brown rice.
You can check out the full beef and butternut squash tagine recipe here.
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