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Cook1 hr 48 mins
Modified from EatingWell: September/October 2008. This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from dried fruit and butternut squash.
- 2 1⁄2 teaspoons olive oil (divided)
- 8 ounces bottom round beef roast (trimmed, cut into 3/4-inch cubes)
- 1 small sweet onion (halved and thinly sliced)
- 1 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried rubbed sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 teaspoons all-purpose flour
- 1 cup reduced-sodium beef broth
- 2 1⁄2 cups cubed peeled butternut squash
- 1⁄3 cup dried cherries or 1⁄3 cup cranberries or 1⁄3 cup raisins
- Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
- Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion to the pan; cook, stirring often, for 1 minute.
- Stir in thyme, sage, salt and pepper; cook for 30 seconds.
- Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes.
- Preheat oven to 350°F.
- Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes.
- Stir in squash. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.
- Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.
- Makes 2 servings, about 1 1/2 cups each.