BEEF TAGINE WITH BUTTERNUT SQUASH
2 teaspoons paprika
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro. - Serves 4