Root Vegetable & Date Stew

Rub Adom is fantastic on meats, and here it lends depth to a Middle Eastern twist on beef stew. Comforting and familiar, fresh and interesting.

Author

Adeena Sussman

Servings

6-8

Category

Main Course

Ingredients

• 2½ pounds beef stew meat, cut into 2-inch chunks
• 2 teaspoons kosher salt, plus more for seasoning
• Freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, cut into chunks
• 5 whole garlic cloves
• 3 tablespoons tomato paste
• 2 teaspoons Rub Adom
• 1 cup dry white wine
• 3½ cups beef or chicken broth
• 2 thyme sprigs
• ½ teaspoon dried red pepper flakes
• 2 pounds root vegetables (celery root, carrots, parsnips, potatoes, Jerusalem artichokes, beets), peeled and cut into 2-inch chunks
• 8 small or 6 medium Medjool dates, pitted but left whole
• 1 tablespoon chopped preserved lemon, or finely chopped fresh lemon

Directions

1. Season the meat generously with salt and pepper. Place the flour in a resealable plastic bag, add the meat, and shake to coat.
2. Heat the oil in a large pot over medium-high heat. Working in batches, brown the meat until seared on all sides, 8 minutes total. Remove the meat to a plate.
3. Add the onions and garlic to the pot and cook, stirring, until slightly softened, 6 to 7 minutes. 
4. Add the tomato paste and Rub Adom and cook, stirring, until slightly caramelized, 2 minutes.
5. Add the wine and 2 teaspoons salt, bring to a boil, reduce the heat to medium, and cook until the wine is mostly evaporated, 2 to 3 minutes.
6. Return the meat to the pot along with 2½ cups of the broth, the thyme, and red pepper flakes. Bring to a boil, reduce the heat, and cook until the meat begins to become tender, 1 hour.
7. Add the root vegetables and dates with the remaining broth, return to a boil, reduce the heat to medium-low, and cook, stirring occasionally, until the vegetables are tender, 1 hour more. Stir in the preserved lemon 5 minutes before serving.