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 cherries and butternut squash.
- 2 1/2 tsp. canola oil, divided
- 8 oz. bottom-round beef, trimmed, cut into 3/4-inch cubes
- 1 large shallot, halved and thinly sliced
- 1 tsp. dried thyme
- 1/2 tsp. dried rubbed sage
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 tsp. all-purpose flour
- 1 cup reduced-sodium beef broth
- 2 1/2 cup cubed peeled butternut squash (Nature's Basket)
- 1/3 cup dried cherries
Preheat oven to 350°F.
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 shallot 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. 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 and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more. Makes 2 servings, about 1 1/2 cups each.
From Giant Eagle by Eating Well