Comment on a story to join the table talk!
Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.
A Winning Comfort Combination
Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com or for more comfort food recipes, visit culinary.net.
Beef and Potato Tzimmes
Recipe courtesy of the National Honey Board
2 tablespoons vegetable oil, divided
2 pounds beef, cut into 11/2-inch chunks
2 cups chopped onion
2 cups carrots, sliced 1-inch thick
2 teaspoons garlic salt
4cups water, plus 3 tablespoons (optional)
2 cups potatoes, cubed 1-inch thick
2 cups sweet potatoes, cubed 1-inch thick
1/3 cup honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground pepper
4 ounces dried apricots
4 ounces pitted prunes
2 tablespoons flour (optional)
2 tablespoons chopped parsley (optional)
In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
Add apricots and prunes 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.