Beef Tzimmes With Butternut Squash

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This is a faye levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for rosh hashana, it's also great on passover, and even for thanksgiving.

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Steps

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Cut beef in 1 1 / 2- 2 inch pieces and pat them dry.

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Heat 1 tablespoons oil in a heavy stew pan.

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Add beef cubes in 2 batches , browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.

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Add remaining oil if pan is dry and heat it.

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Add onion and saute over medium heat , stirring often , until brown , about 10 minutes.

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Cover if pan becomes dry.

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Return meat to pan with any juices on plate.

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Add carrots , salt , pepper and enough water to just cover.

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Bring to a boil , skimming occasionally.

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Cover and simmer over low heat , stirring occasionally , for 2 hours or until beef is tender.

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For a lighter sauce , refrigerate cooked meat and its sauce separately for several hours , then skim the fat from top of sauce.

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Return the beef to sauce and reheat.

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Peel the squash and cut it in half lengthwise.

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Discard seeds and stringy parts in cavity.

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Cut squash in 1 inch cubes.

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Stir honey and cinnamon into sauce.

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Add squash and push p.

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Ingredients

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lean beef chuck, vegetable oil, onion, carrots, salt & freshly ground black pepper, water, butternut squash, honey, ground cinnamon, prunes