Autumn Beef Tzimmes with Butternut Squash and Prunes
Experience the warmth of autumn with this delightful Beef Tzimmes, a heartwarming dish that combines tender beef chuck with the sweetness of butternut squash and prunes, simmered in honey and aromatic spices. This recipe celebrates the seasonal flavors of fall, making it an ideal centerpiece for festive occasions such as Rosh Hashana, Passover, or Thanksgiving. Enjoy this comforting dish served hot, reflecting the rich traditions and cozy gatherings that these holidays inspire. With its vivid colors and hearty ingredients, this Beef Tzimmes not only nourishes the body but also warms the soul, inviting you to savor each delicious bite.
6
Servings
350
Calories
10
Ingredients
Ingredients
boneless lean beef chuck
2 lbs (trimmed of fat and cut into 1.5-2 inch pieces)
vegetable oil
1-2 tablespoons (for browning the meat and sautéing the onions)
large onion
1 (chopped)
large carrots
2 (peeled and cut into 1-inch chunks)
salt
to taste (freshly ground black pepper to taste)
water
2-2.5 cups (enough to just cover the beef)
butternut squash
2 lbs (peeled, halved lengthwise, seeds removed, and cut into 1-inch cubes)
honey
2 tablespoons (for added sweetness)
ground cinnamon
1/4 teaspoon (for warm spice flavor)
prunes
1 1/4 cups (pitted)
Instructions
1
Begin by patting the beef cubes dry to ensure even browning.
2
In a heavy stew pan, heat 1 tablespoon of vegetable oil over medium-high heat.
3
Add the beef in two batches, ensuring each piece is browned lightly on all sides. Remove the browned beef and set aside on a plate.
4
If the pan is dry, add the remaining oil and heat it before proceeding.
5
Add the chopped onion to the pan and sauté over medium heat, stirring often until the onion is browned (about 10 minutes). If necessary, cover the pan if it becomes dry.
6
Return the browned beef along with any juices from the plate back into the pan.
7
Add the carrot chunks, seasoning with salt and pepper, then pour in enough water to just cover the meat.
8
Bring the mixture to a boil and skim any foam that rises to the top, then reduce the heat, cover, and let it simmer for 2 hours or until the beef is tender, stirring occasionally.
9
For a lighter sauce, after cooking, refrigerate the meat and sauce separately for several hours. Skim off the fat that rises to the top before returning the meat to the sauce and reheating.
10
While the beef is finishing cooking, peel the butternut squash, cut it in half lengthwise, and remove the seeds and stringy parts before cutting it into 1-inch cubes.
11
Once the beef is tender, stir the honey and ground cinnamon into the sauce.
12
Add the butternut squash cubes, pushing them down into the liquid.
13
Cover and simmer for 10 minutes. After 10 minutes, carefully turn the squash pieces over.
14
Add the pitted prunes to the pot, cover again, and simmer for an additional 15 minutes or until the squash is tender.
15
Taste and adjust the seasoning with additional salt and pepper if necessary.
16
Serve the Beef Tzimmes hot from a casserole or deep serving dish, enjoying the cozy flavors of this autumnal delight.
Nutrition Information
13g
Fat
35g
Carbs
25g
Protein
4g
Fiber
11g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Beef Tzimmes with Butternut Squash and Prunes?
It is a heartwarming dish that combines tender beef chuck with the sweetness of butternut squash and prunes, simmered in honey and aromatic spices.
Which holidays are suitable for serving this Beef Tzimmes?
This recipe is an ideal centerpiece for festive occasions such as Rosh Hashana, Passover, or Thanksgiving.
What cut of beef is recommended for this recipe?
The recipe calls for 2 lbs of boneless lean beef chuck, trimmed of fat and cut into 1.5 to 2-inch pieces.
How many servings does this recipe yield?
This recipe provides approximately 6 servings.
How many calories are in a serving of Autumn Beef Tzimmes?
There are 350 calories per serving.
What are the primary vegetables used in this dish?
The main vegetables are butternut squash, large carrots, and a large onion.
How do I prepare the butternut squash?
Peel the squash, cut it in half lengthwise, remove the seeds and stringy parts, and then cut it into 1-inch cubes.
When should I add the prunes to the stew?
The pitted prunes should be added for the final 15 minutes of simmering once the squash has already cooked for 10 minutes.
How long does the beef need to simmer to become tender?
The beef should simmer for approximately 2 hours or until it reaches a tender consistency.
What is the secret to a lighter sauce for this Tzimmes?
Refrigerate the meat and sauce separately for several hours, then skim off the fat that rises to the top before reheating.
Why should I pat the beef cubes dry before cooking?
Patting the beef dry ensures even browning when you sear it in the pan.
What spices are used to flavor this dish?
The dish is flavored with ground cinnamon, salt, and freshly ground black pepper.
How much honey is used in the recipe?
Two tablespoons of honey are added to the sauce for sweetness.
What type of oil is best for browning the meat?
The recipe recommends using 1-2 tablespoons of vegetable oil.
How should the carrots be prepared?
The carrots should be peeled and cut into 1-inch chunks.
What is the protein content per serving?
Each serving contains 25 grams of protein.
How many carbohydrates are in this dish?
There are 35 grams of carbohydrates per serving.
What is the fat content of this Tzimmes recipe?
The recipe contains 13 grams of fat per serving.
How much fiber does a serving provide?
Each serving provides 4 grams of dietary fiber.
How much sugar is in a serving?
There are 11 grams of sugar per serving.
How much water is needed to cook the beef?
You should use 2 to 2.5 cups of water, or just enough to cover the meat.
How long should I sauté the onions?
Sauté the chopped onion over medium heat for about 10 minutes until it is browned.
What size should the butternut squash cubes be?
The squash should be cut into 1-inch cubes.
Do I need to flip the squash while it is simmering?
Yes, after the first 10 minutes of simmering the squash, you should carefully turn the pieces over.
Is this recipe suitable for a heavy stew pan?
Yes, a heavy stew pan is recommended to ensure even heat during the long simmer.
What should I do if the pan becomes dry while sautéing onions?
You can cover the pan to help moisture build up if the onions start to dry out.
How is the Beef Tzimmes served?
It should be served hot, ideally from a casserole or a deep serving dish.
Can I adjust the seasoning after cooking?
Yes, you should taste and adjust the seasoning with additional salt and pepper as needed at the end of cooking.
When do I add the honey and cinnamon?
Add the honey and ground cinnamon once the beef is tender and before adding the squash.
Does the recipe include sodium or cholesterol information?
The provided nutritional data does not list specific values for sodium or cholesterol.