Beef and Potato Tzimmes
A festive, honey-sweetened beef, potato and dried fruit stew.
2 tablespoons vegetable oil - divided use
2 pounds beef stew meat, cut in 1 1/2-inch chunks
2 cups chopped onion
2 cups sliced (1-inch thick) carrots
2 teaspoons garlic salt
2 cups cubed (1-inch thick) potato
2 cups cubed (1-inch thick) sweet potato
1/3 cup honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
4 ounces dried apricots
4 ounces pitted prunes
2 tablespoons all-purpose flour (optional)
2 tablespoons chopped flat-leaf parsley
- Heat 1 tablespoon of oil in heavy 5-quart pot over medium heat. Add beef and brown on all sides. Remove beef from pan, add remaining oil, if necessary, and sauté onion until tender.
- Return beef to pan; add carrots, salt and about 4 cups water to cover ingredients. Bring to a boil, reduce heat, cover and simmer 1 hour.
- Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to a boil. Reduce heat and simmer, partially covered, 30 minutes or until potatoes are barely cooked.
- Add dried fruit and simmer, uncovered, 30 minutes or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently. Sprinkle with parsley before serving, if desired.
Makes 6 servings.
Recipe courtesy of the National Honey Board.