Medjool Date & Root Vegetable Meat Stew

Name: Medjool Date & Root Vegetable Meat Stew
Ingredients: 2½ pounds beef stew meat, cut into 2-inch chunks; 3 teaspoons kosher salt, plus more for seasoning; Freshly ground black pepper; 2 tablespoons potato starch; 2 tablespoons olive oil; 1 large onion, cut into chunks; 5 whole garlic cloves; 3 tablespoons tomato paste; 1 teaspoon paprika; 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

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A dreamy pot of good stuff! The dates soak up the rich white wine-based sauce, you use any root vegetables you have, and you finish with some chopped lemon. Just trust me here.

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Ingredients

2½ pounds beef stew meat, cut into 2-inch chunks
3 teaspoons kosher salt, plus more for seasoning
Freshly ground black pepper
2 tablespoons potato starch
2 tablespoons olive oil
1 large onion, cut into chunks
5 whole garlic cloves
3 tablespoons tomato paste
1 teaspoon paprika
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