6 servings (serving size: about 1 cup)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

mandofan's Review

January 29, 2013
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.