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Short Rib and Butternut Squash Tagine

Short Rib and Butternut Squash Tagine

A savory-sweet bowl of beef and butternut squash, inspired by Moroccan tagines (but cooked in an Instant Pot).

By Courtney HillAugust 9, 2023

  • Makes
    6 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    8½ to 9½ hours
  • Active time plus cooling
    25 minutes active
  • Rating

We had in mind aromatic, savory-sweet Moroccan tagines—braises prepared in the iconic, conical earthenware vessels called tagines—when we developed this Instant Pot stew. Whether pressure-cooked or slow-cooked, boneless beef short ribs turn succulent and tender while butternut squash becomes velvety—all with little effort. (If using the slow-cooker function, to ensure it fully cooks, the squash requires a jumpstart in the microwave before it goes into the Instant Pot.) Ras el hanout is a Moroccan spice blend of earthy, warm spices. If you have trouble finding it, it’s easy to make a substitute with ground spices you likely have on hand. Mix 1½ teaspoons cumin, ¾ teaspoon coriander, ½ teaspoon cinnamon and ¼ teaspoon cardamom. Serve with couscous or warm flatbread, or both.

Tip

Don’t step away from the pot after adding the honey and tomato paste. These ingredients steam a bit at first, but will quickly begin to stick and brown, so stir continuously and keep a close watch.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 3

    tablespoons honey, plus more to serve

  • 2

    tablespoons tomato paste

  • 1

    medium yellow onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon ras el hanout (see headnote)

  • ½

    teaspoon ground ginger

  • 2

    pounds boneless beef short ribs, trimmed and cut into 1-inch chunks

  • 1

    2-pound butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 2-inch pieces

  • 2

    teaspoons grated lemon zest, plus 1 tablespoon lemon juice

  • 2

    tablespoons roughly chopped fresh mint

  • 2

    tablespoons chopped roasted pistachios

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the honey and tomato paste; cook, stirring, until lightly browned, 1½ to 2½ minutes. Add the onion and ½ teaspoon salt; cook, stirring often, until the onion is translucent, about 5 minutes. Add the garlic, ras el hanout, ginger and ½ teaspoon pepper; stir until fragrant, about 30 seconds. Add the beef and ⅓ cup water; scrape up any browned bits, then press Cancel to turn off the pot.

Step 2

Distribute the squash over the beef (do not stir). Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 24 minutes. When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Transfer the squash to individual bowls. Using a wide spoon, skim off and discard some of the fat from the surface. Stir in the lemon zest and juice, then taste and season with salt and pepper. Spoon the stew onto the squash. Garnish with the mint, pistachios and additional honey.