Beef Tzimmes with Butternut Squash

"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."
 
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photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:
3hrs 20mins
Ingredients:
10
Serves:
6
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ingredients

  • 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 12 cups water
  • 2 lbs butternut squash
  • 2 tablespoons honey
  • 14 teaspoon ground cinnamon
  • 1 14 cups prunes, pitted
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directions

  • 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.

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Reviews

  1. Outstanding! This was just delicious. The meat is so tender it melts in the mouth. Though a bit time-consuming, this was well worth it. I love tzimmes but had never had one that contained meat. I added the juice of one large orange because the dish needed some more complexity to its flavor.
     
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