Modified from EatingWell: September/October 2008. 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 dried fruit and butternut squash.
Ingredients: [‘olive oil’, ‘bottom round beef roast’, ‘sweet onion’, ‘dried thyme leaves’, ‘dried rubbed sage’, ‘salt’, ‘fresh ground pepper’, ‘all-purpose flour’, ‘reduced-sodium beef broth’, ‘butternut squash’, ‘dried cherries’]
Quantity of Ingredients: [“2 1/2 teaspoons olive oil (divided)”,”8 ounces bottom round beef roast (trimmed, cut into 3/4-inch cubes)”,”1 small sweet onion (halved and thinly sliced)”,”1 teaspoon dried thyme leaves”,”1/2 teaspoon dried rubbed sage”,”1/2 teaspoon salt”,”1/4 teaspoon fresh ground pepper”,”2 teaspoons all-purpose flour”,”1 cup reduced-sodium beef broth”,”2 1/2 cups cubed peeled butternut squash”,”1/3 cup cranberries or 1/3 cup raisins”]
Number of Servings: 2
Steps: [‘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 sliced onion 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.’, ‘Preheat oven to 350°F.’, ‘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, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.’, ‘Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.’, ‘Makes 2 servings, about 1 1/2 cups each.’]