Sweet & Savory Stew From Giant Eagle


UPDATED: Friday February 8, 2013 9:44 AM

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.

Ingredients:

  • 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

 

Recipe Directions:

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.

Recipe Author:

From Giant Eagle by Eating Well