Autumn Harvest Beef Delight: Butternut Tzimmes 🍂🥩🍠

Beef Tzimmes with Butternut Squash Recipe

Description:
Indulge in the comforting flavors of fall with this delightful Beef Tzimmes with Butternut Squash recipe, inspired by the culinary expertise of Faye Levy. Tzimmes, a traditional Jewish dish, receives a hearty twist with the addition of tender beef chunks and the sweet essence of butternut squash. Whether served as a main course for festive occasions like Rosh Hashana, Passover, or Thanksgiving, or as a flavorful side dish, this recipe promises to elevate your dining experience to new heights of satisfaction.

Nutritional Information:

• Calories: 555.2 per serving
• Fat Content: 16.7g
• Saturated Fat Content: 5.5g
• Cholesterol Content: 152.6mg
• Sodium Content: 125.7mg
• Carbohydrate Content: 51g
• Fiber Content: 6.6g
• Sugar Content: 24.8g
• Protein Content: 52.7g
• Servings: 6

Ingredients:

Instructions:

1. Prepare the Beef:

   • Begin by cutting the lean beef chuck into hearty 1 1/2 – 2 inch pieces, and gently pat them dry using paper towels to ensure optimal browning later on.

2. Browning the Beef:

   • Heat a tablespoon of oil in a heavy stew pan over medium-high heat.
   • Add the beef cubes in batches, allowing each piece to lightly brown on all sides before transferring the browned meat to a plate using a slotted spoon.

3. Sautéing the Onion:

   • If the pan appears dry, add the remaining oil and allow it to heat up.
   • Incorporate the onion into the pan and sauté over medium heat, stirring frequently until they achieve a golden brown hue, typically around 10 minutes. Cover the pan if it starts to dry out.

4. Simmering the Beef:

   • Return the browned meat to the pan along with any accumulated juices.
   • Add the carrots, salt, pepper, and enough water to just cover the contents of the pan.
   • Bring the mixture to a gentle boil, skimming off any foam that may accumulate.
   • Cover the pan and let the mixture simmer over low heat, stirring occasionally, for approximately 2 hours or until the beef reaches a tender consistency.

5. Enhancing the Sauce:

   • For a lighter sauce, refrigerate the cooked meat and its sauce separately for several hours to allow the fat to solidify on the surface of the sauce. Skim off any excess fat before proceeding.
   • Return the beef to the sauce and gently reheat before continuing with the next steps.

6. Preparing the Butternut Squash:

   • Peel the butternut squash and slice it in half lengthwise.
   • Remove the seeds and stringy parts from the cavity before cutting the squash into 1-inch cubes, ensuring they are uniform in size for even cooking.

7. Infusing Sweetness and Spice:

   • Stir the honey and ground cinnamon into the sauce, infusing it with a delightful blend of sweetness and warmth.

8. Incorporating the Squash and Prunes:

   • Add the butternut squash to the sauce, gently pushing the pieces down into the liquid to ensure they cook evenly.
   • Cover the pan and allow the squash to simmer for 10 minutes before flipping the pieces over to ensure uniform cooking.

9. Final Touches:

   • Introduce the prunes to the simmering mixture, allowing their rich flavors to meld with the other ingredients.
   • Cover the pan once more and continue to simmer for an additional 15 minutes or until the butternut squash achieves a tender, melt-in-your-mouth consistency.

10. Adjusting Seasoning and Serving:

    • Before serving, taste the stew and adjust the seasoning according to your preference.
    • Present this delectable Beef Tzimmes with Butternut Squash straight from the casserole or deep serving dish, allowing its rich aromas and vibrant colors to entice your guests and tantalize their taste buds.

With each spoonful, savor the harmonious blend of savory beef, sweet butternut squash, and tender prunes, elevating your culinary journey to a realm of unparalleled delight. Whether shared during festive gatherings or enjoyed as a comforting weeknight meal, this Beef Tzimmes with Butternut Squash is sure to become a cherished favorite in your recipe repertoire.