This is a Faye Levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for Rosh Hashana, it's also great on Passover, and even for Thanksgiving.
- 2 lbs boneless lean beef chuck, trimmed of fat
- 1 -2 tablespoon vegetable oil
- 1 large onion, chopped
- 2 large carrots, peeled and cut in 1 inch chunks
- salt & freshly ground black pepper
- 2 -2 1⁄2 cups water
- 2 lbs butternut squash
- 2 tablespoons honey
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄4 cups prunes, pitted
- Cut beef in 1 1/2- 2 inch pieces and pat them dry.
- Heat 1 tablespoons oil in a heavy stew pan.
- Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
- Add remaining oil if pan is dry and heat it.
- Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
- Cover if pan becomes dry.
- Return meat to pan with any juices on plate.
- Add carrots, salt, pepper and enough water to just cover.
- Bring to a boil, skimming occasionally.
- Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
- For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
- Return the beef to sauce and reheat.
- Peel the squash and cut it in half lengthwise.
- Discard seeds and stringy parts in cavity.
- Cut squash in 1 inch cubes.
- Stir honey and cinnamon into sauce.
- Add squash and push pieces into liquid.
- Cover and simmer for 10 minutes.
- Turn squash pieces over.
- Add plums.
- Cover and simmer for 15 minutes or until squash is tender.
- Taste and adjust seasoning.
- Serve stew from a casserole or deep serving dish.