You are here: Home » Recipes » Beef Tagine with Squash and Beets Beef Tagine with Squash and Beets Recipe by Our Cookbook Collection Yield 4 to 6 servings Rustic and hearty, this warming winter tagine uses ginger and hot chile pepper for a touch of spicy heat. Courtesy of Robert Rose, Inc. PrintEmail Ingredients 3 tablespoons avocado or olive oil1 -- onion, cut in half and sliced1 tablespoon hot sauce1 pound cubed stewing beef4 -- garlic cloves, crushed1 -- hot chile pepper, chopped, or1 dried cayenne pepper, crushed1 -- slice candied ginger, chopped4 -- medium beets, quartered2 cups diced squash1 cup beef broth2 -- oranges, cut into segments2 cups fresh or frozen chopped Swiss chard1/2 cup chopped fresh cilantro or flat-leaf parsley Instructions In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and ras el hanout and cook, stirring, for 5 minutes. Add beef, garlic, chile pepper and ginger, stirring well to coat beef with vegetables and seasonings. Cook, stirring occasionally, for 7 to 10 minutes or until beef is browned on all sides. Add beets, squash and broth and bring to a boil, stirring occasionally. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 45 minutes. Add oranges and Swiss chard, replace lid and cook for 15 to 20 minutes. Beef should cut easily with a fork and if not quite tender, replace cover and cook until beef is tender. Garnish with parsley. Excerpted from 150 Best Tagine Recipes by Pat Crocker © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.