Sephardic Beef Stew

The classic Sephardic Jewish New Year's meal called tzimmes, a stew of meat, potatoes, carrots, and dried fruit, inspired this comforting dish.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 23 %
Fat 8.9 g
Satfat 3.4 g
Monofat 4 g
Polyfat 0.4 g
Protein 20.2 g
Carbohydrate 45.9 g
Fiber 5.4 g
Cholesterol 45 mg
Iron 2.4 mg
Sodium 472 mg
Calcium 52 mg


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


Preheat oven to 350°.

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.

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.

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.