Root Vegetable & Date Stew – La Boîte

Name: Root Vegetable & Date Stew – La Boîte
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

www.laboiteny.com

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.

View full recipe on www.laboiteny.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.laboiteny.com.

Share this recipe:

Cooking tools:

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