Sweet and Savory Beef Stew

By Ellie

2 Person

120 Minutes

386 Calories

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

⅓ cup dried cherries
2½ cups cubed peeled butternut squash
1 cup reduced-sodium beef broth
2 tsp. all-purpose flour
¼ tsp. freshly ground pepper
½ tsp. salt
½ tsp. dried rubbed sage
1 tsp. dried thyme
1 large shallot, halved and thinly sliced
8 oz. bottom-round beef, trimmed, cut into ¾-inch cubes
2½ tsp. canola oil, divided

Method

01

Preheat oven to 350°F.
02

Heat 1½ 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.
03

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.
04

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.
05

Makes 2 servings, about 1½ cups each.

Related Tags

Sweet and Savory Beef Stew

4.7

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Calorie 386 Kcal
Prep Time 30 Mins
Cook Time 90 Mins
Total Time 120 Mins

02 Ingredients

⅓ cup dried cherries

2½ cups cubed peeled butternut squash

1 cup reduced-sodium beef broth

2 tsp. all-purpose flour

¼ tsp. freshly ground pepper

½ tsp. salt

½ tsp. dried rubbed sage

1 tsp. dried thyme

1 large shallot, halved and thinly sliced

8 oz. bottom-round beef, trimmed, cut into ¾-inch cubes

2½ tsp. canola oil, divided

03 Method

Step 1

Preheat oven to 350°F.

Step 2

Heat 1½ 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.

Step 3

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.

Step 4

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.

Step 5

Makes 2 servings, about 1½ cups each.

04 Author