Tzimmes and Beef Casserole

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

We took a quick trip to Florida over the weekend. Allison wanted to do the haunted houses at Universal Studios, Jason wanted to sit by the ocean, and I got lucky enough to have my path cross with one of my best friends that I haven't seen since June. We packed a lot in over 3 days and we were exhausted by the time we boarded our return flight, so I thought I was going to be excited to be back in Indiana and the comforts of home. That is until we left the warm 85 degree days and returned to 42 degrees. Ick. We went from pina colada weather to soup weather in the span of 2 hours. Thankfully I did have all of the ingredients on hand for this Tzimmes and Beef Casserole, a recipe that I got off of Golden Blossom Honey, to help warm our bones. 

 

 

I do like to make beef stew several times throughout winter because it's one of the few dishes that both Jason and Allison can agree on. I usually use red wine and a tomato base in mine, so I was curious how this dish was going to play out without the inclusion of either of those ingredients in the recipe. While it was much sweeter than my savory stew, I can say that it got 2 thumbs up from of my taste testers. However, Allison did pick out the prunes in hers, but that's because she was never a fan of them anyway. If you're looking to keep this a meat-free dish, mushrooms make a great substitution for the beef. You'll just have to adjust cooking times accordingly. I do think this is a recipe that we'll be alternating with my beef stew this winter to keep things exciting around here until the sun's warmth returns to us once again.

 

Ingredients

1/2 Tablespoon vegetable oil
1 pound stew meat, cut into cubes
1 onion, chopped
3 carrots, peeled and cut into thick slices
1 large potato, peeled and cut into thick slices
1 yam, peeled and cut into thick slices
2 Tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon ground cinnamon
salt and pepper to taste
1 cup pitted prunes

CLICK HERE FOR FULL RECIPE

 

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Do you prefer a more savory or sweet stew?