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.
- 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