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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The classic Sephardic Jewish New Year's meal called tzimmes, a stew of meat, potatoes, carrots, and dried fruit, inspired this comforting dish. Ingredients:
1/2 teaspoon olive oil |
1 1/2 cups chopped onion |
1/2 cup chopped celery |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon ground red pepper |
1 tablespoon cornstarch |
1 pound sirloin, trimmed and cut into (1 1/2-inch) cubes |
1/2 cup dry white wine |
2 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup water |
1 teaspoon minced peeled fresh ginger |
2 garlic cloves, minced |
2 cups chopped carrot |
1 cup whole pitted dates, halved |
1/4 cup whole dried apricots, halved |
1 large (8-ounce) baking potato, peeled and chopped |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, salt, and peppers to pan; sauté 6 minutes or until onion is tender.
3. Combine cornstarch and beef, tossing well to coat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Stir in white wine, scraping pan to loosen browned bits. Stir in the broth, water, ginger, and garlic; bring to a boil. Remove from heat; cover and place in oven. Cook at 350° for 1 hour.
4. Stir in carrot, dates, apricots, and potato. Return to oven. Cover and bake at 350° for 1 hour. Stir well; cover and bake an additional 30 minutes or until beef is tender.
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