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    Home » Beef Recipes » Slow cooker Moroccan Butternut Squash tagine

    Slow cooker Moroccan Butternut Squash tagine

    Published: Nov 1, 2016 · Modified: Dec 23, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Fill the house with amazingly sweet middle eastern aromas with this Moroccan beef tagine recipe. Seriously tasty and easy to make, made it with beef, but you can use lamb, chicken, or even make it meatless, the flavors are fantastic.

    Ok, guys, after all these candies from the Halloween and my last post of jello cake, we are all ready for some healthy savory bites and nothing is better than aromatic Moroccan tagine over a bed of buttery herby couscous. 

    A bowl of food on a plate, with Beef and Butternut squash

    Ingredients:

    • Olive oil.
    • Beef or lamb cubes.
    • Onion and garlic for the base flavors.
    • Cumin, cinnamon, ginger, black pepper and salt for the spice mix.
    • Beef broth, cooking liquid.
    • Butternut squash and chickpeas.

    How to make this slow cooker beef recipe

    Step by step photos for making Butternut squash beef recipe
    1. In a large skillet over high heat, heat 2 tablespoons oil, two turns then add the beef/lamb stew stirring until liquids evaporates, pour in your slow cooker.
    2. In the same pan, add the remaining olive oil, onion rings, ginger and garlic saute for 3 minutes or until fragrant, pour over the meat in the slow cooker.
    3. In the same pan add the stock and all the spices, bring to a boil then pour over the meat in the slow cooker
    4. Cover and let it cook on low for 6 to 8 hours. Stir in the squash and garbanzo beans and cook until tender, about 30 minutes; check the seasoning.
    A bowl of soup, with Beef and Butternut squash

    I cannot believe it is November, December is after November, then January!!. So another year is about to start and we'll soon say goodbye to 2016, what? when did this happen? Where has the years gone? I can't believe that it has been almost 11 years since we first stepped here in the United states.

    A plate of food with Couscous, vegetables and beef

    It is really amazing how we change over the course of years, not only physically or that we are aging but also of how our thoughts and feelings might change. I can now safely and honestly say that the United States has become my home. Do not get me wrong I still love Egypt where I was raised and spent most of my life, I still long to the streets, its shining sun and the people there. I still love the moment the plan lands there and I smell the air there.

    A plate of food with Couscous, vegetables and beef

    But you know what is really amazes me, is that the first couple of months was so hard, I felt I am suffocating and was going to die in my sleep for sure 😱. Everything was new to me in a way that I did not like at all, funny that now when I am not here I feel displaced!!! really so hard for me to believe how much the past 11 years have changed me.

     Even my taste buds have changed, not completely , but now I can accept things I was unable to accept before, like a savory dish with butternut squash!!. In Egypt we are not used to savory butternut squash, actually, butternut squash is what we call pumpkins in Egypt, but mostly bigger than the ones you see here in the US.

    This dish is made in the slow cooker for more convenience but you are welcome to make it in the traditional tagine or even in a flameproof casserole dish in the oven. Very simple and super easy, I hope you'll like making and eating this dish.. until next recipe enjoy the season.

    A bowl of soup, with Beef and Butternut squash

    Slow Cooker Beef Tagine with Butternut Squash

    4.5 from 2 votes
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    Author: Amira

    Ingredients

    • 3 Tablespoon olive oil.
    • 2 lb beef or lamb stew
    • 1 onion large
    • 1 tablespoon minced garlic
    • 1 tablespoon minced fresh ginger
    • 1/2 teaspoon sugar
    • 2 teaspoon cumin
    • 1 teaspoon cinnamon
    • 1 tablespoon lime juice
    • 1 1/2 cup beef stock
    • 1/2 lb butternut squash peeled and cut into 3/4-inch cubes
    • 1 can garbanzo beans drained and washed.

    Instructions

    • In a large skillet over high heat, heat 2 tablespoons oil, two turns then add the beef/lamb stew stirring until liquids evaporates, pour in your slow cooker.
    • In the same pan, add the remaining olive oil, onion rings, ginger and garlic saute for 3 minutes or until fragrant, pour over the meat in the slow cooker.
    • In the same pan add the stock and all the spices, bring to a boil then pour over the meat in the slow cooker.
    • Cover and let it cook on low for 6 to 8 hours.
    • Stir in the squash and garbanzo beans and cook until tender, about 30 minutes; check the seasoning.
    • Serve hot with buttery couscous or your favorite side.
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Theresa Desautels

      December 23, 2018 at 5:10 pm

      How would I cook this in a tagline pot? I have one dying to try it.

      Reply
      • Amira

        December 23, 2018 at 9:22 pm

        Theresa, either follow the instructions and instead of the slow cooker use your tagine pot and finish in the oven or cook on the stove top with a diffuser. I prefer the first method as clay pots are so delicate and might crack.

        Reply
        • Theresa

          April 14, 2019 at 12:34 pm

          I think I am going to try this in the tagine, on stove top,with (of course) a diffuser. I bought the tagine to add variety to my cooking, to try new things. I have been in the kitchen since age 6, when my mom tied an apron on me, put me in a chair and let me stir my birthday cake. When my food started to seem all the same, I started trying new spices, which led me to new pots. I have 5 clay pots,1 cazuela, 1 tagine , pressure cookers, slow cooker as well as the usual complements of pots and pans. I will let you know how it turns out.

          Reply
          • Amira

            April 16, 2019 at 9:35 pm

            Wow Theresa, you are a foodie at heart. I do not have a traditional tagine yet, but hoping I will get one soon. I actually want to plan to visit Morocco, one of my must go to destinations. Hvae you ever been there? I am waiting to see how this worked for your taste buds.

            Reply
    2. Evelyne CulturEatz

      November 03, 2016 at 2:39 pm

      I just love a nice tagine, prefer it over a couscous! This really looks absolutely wonderful Amira. And eys, November? How did that happen. FYI the tea post is now up for real.

      Reply
    3. John/Kitchen Riffs

      November 02, 2016 at 8:20 am

      It was in a Moroccan tagine that I first learned the magic of combining beef with cinnamon. And squash/pumpkin is such a nice addition. This is terrific -- my kind of food. Thanks!

      Reply
    4. Bellissa

      November 01, 2016 at 2:25 pm

      Sounds so yummy! Will definitely be trying on this one for my family next week!

      Reply
    5. Juliana

      November 01, 2016 at 12:07 pm

      Oh Amira, this dish looks delicious...perfect for the season...I need to take the dust off my slow cooker and start to put it to work...I like the butternut squash in this stew...yum!
      Thanks for the recipe...have a wonderful week 🙂

      Reply

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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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