Beef Tzimmes with Butternut Squash

Recipe by Mirj2338
READY IN: 3hrs 20mins


  • 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


  • 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.