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Sweet & Savory Beef Stew

:  September/October 2008

Your rating: None Average: 4.2 (38 votes)

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.


READER'S COMMENT:
"This was a great recipe. There was no butternut squash at my market, so I used yellow squash. I also used dried cranberries because they were cheaper. The result was delicious!! I loved it so much that I am probably going to make it again...
Sweet & Savory Beef Stew Recipe

Makes: 2 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 2 1/2 teaspoons canola oil, divided
  • 8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes
  • 1 large shallot, halved and thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons all-purpose flour
  • 1 cup reduced-sodium beef broth
  • 2 1/2 cups cubed peeled butternut squash
  • 1/3 cup dried cherries

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Preparation

  1. Preheat oven to 350°F.
  2. 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.
  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.
  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. Makes 2 servings, about 1 1/2 cups each.

Nutrition

Per serving: 405 calories; 12 g fat ( 3 g sat , 6 g mono ); 74 mg cholesterol; 43 g carbohydrates; 31 g protein; 5 g fiber; 659 mg sodium; 977 mg potassium.

Nutrition Bonus: Vitamin A (390% daily value), Vitamin C (60% dv), Potassium (28% dv), Iron (25% dv), Magnesium (20% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1 fruit, 3 1/2 lean meat, 1 fat


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Recipe Categories

Style/Theme
Entertaining, casual
Entertaining, formal
One dish meals
Cooking for 2
Type of Dish
Main dish, combination meal
Main dish, meat
Soups/stews
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
2
Ethnic/Regional
Jewish
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Main Ingredient
Beef
Preparation/ Technique
Bake
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Publication
September/October 2008
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