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Beef Tzimmes with Butternut Squash
This recipe is kosher for Passover.
Beef Tzimmes with Butternut Squash Eileen Goltz | Meat
3 hours 30 minutes
2 hours, 30 minutes
10 servings

  • 2 lbs. boneless stew meat, trimmed of fat
  • 1 to 2 Tablespoons oil
  • 1 large onion, chopped
  • 3 to 4 large carrots, peeled and cut into 1-inch chunks
  • Salt and pepper
  • 2 to 2½ cups water
  • 2 lbs. butternut squash
  • 2 Tablespoons honey
  • ¼ teaspoon ground cinnamon
  • 1¼ cups prunes, pitted

  1. Cut beef in 1 1/2 to 2-inch pieces and pat them dry.
  2. Heat 1 Tablespoon 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.
  3. Add onion and saute over medium heat, stirring often, until brown, about 10 minutes. Cover if pan becomes dry.
  4. 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.
  5. Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
  6. Peel the squash and cut it in half lengthwise. Discard seeds and stringy parts.
  7. Cut squash in 1 inch cubes and add the squash and stir, ensuring the squash is totally incorporated into the liquid. Stir the honey and cinnamon into sauce. Cover and simmer for 10 minutes.
  8. Mix well and add prunes. Cover and simmer for 15 minutes or until squash is tender.
  9. Taste and adjust seasoning.