Very good. I used extra-lean stew beef and it turned out tasty and tender. Solid 5 servings when served with some steamed brown basmati rice. I ended up skipping the last half hour of cooking, as it seemed unnecessary. Prep not too time consuming. Substituted sweet potatoes in for regular spuds and was quite happy.
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)
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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
- 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.
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