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A bowl of soup, with Beef and Butternut squash
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4.5 from 2 votes

Slow Cooker Beef Tagine with Butternut Squash

Author: Amira


  • 3 Tablespoon olive oil.
  • 2 lb beef or lamb stew
  • 1 onion large
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 1/2 tsp sugar
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 Tbsp 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.


  • 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.