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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 23%
  • Fat: 8.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.4g
  • Protein: 20.2g
  • Carbohydrate: 45.9g
  • Fiber: 5.4g
  • Cholesterol: 45mg
  • Iron: 2.4mg
  • Sodium: 472mg
  • Calcium: 52mg


  • 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


  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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