This recipe is kosher for Passover.
Beef Tzimmes with Butternut Squash
Eileen Goltz |
- 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
- Cut beef in 1 1/2 to 2-inch pieces and pat them dry.
- 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.
- 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.
- Peel the squash and cut it in half lengthwise. Discard seeds and stringy parts.
- 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.
- Mix well and add prunes. Cover and simmer for 15 minutes or until squash is tender.
- Taste and adjust seasoning.