Root Vegetable and Medjool Date Stew

This recipe is inspired by the Sababa cookbook. It’s so flavorful and perfect for winter! We served it with couscous and a side salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the meat generously with salt and pepper. Then place flour in a resealable plastic bag, add the meat, and shake to coat.

Step 2

Heat the oil in a large pot over medium high heat. Brown the meat in batches, searing on all sides (8 minutes total)

Step 3

Remove the meat to a plate

Step 4

Add the onions and garlic to the pot and cook. Stir until soft (6-7 min)

Step 5

Add tomato paste and paprika and cook for another 2 min

Step 6

Add wine and 2 tsp of salt. Bring to a boil, then reduce the heat to medium and cook until the wine is mostly evaporated (2 min)

Step 7

Add the meat back in along with 2.5 cups of the broth, the thyme, and the red pepper flakes. Bring to a boil, reduce the heat, and cook until the meat becomes tender (1 hour)

Step 8

Add the root vegetables and dates with the remaining broth, return to a boil, reduce the heat to medium-low and cook, stirring occasionally. Allow for another hour so the vegetables get soft and tender.

Step 9

Add lemon 5 minutes before serving

Step 10

Optional: serve over couscous