Sweet & Savory Beef Stew

This recipe was featured with the Moderna 2015 Cabernet Sauvignon. Pair with Cabernet Sauvignon.

Sweet & Savory Beef Stew

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.
Course: Main Course
Keyword: beef, beef stew, butternut squash
Servings: 2


  • 2 1/2 tsp canola oil divided
  • 8 ounces bottom-round beef trimmed, cut into ¾-inch cubes
  • 1 shallot, large halved and thinly sliced
  • 1 tsp thyme, dried
  • 1/2 tsp rubbed sage
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp flour
  • 1 cup beef stock or broth
  • 2 1/2 cups butternut squash cubed and peeled
  • 1/3 cup dried cherries


  • Preheat oven to 350°F.
  • Heat 1½ 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 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.
  • 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.


By EatingWell.com via WineShop at Home
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