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Medjool Date & Root Vegetable
Meat Stew

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.


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


Place a generous amount of salt, pepper with the potato starch in a resealable plastic bag, add the meat, and shake to coat. 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. Add the onions and garlic to the pot and cook, stirring, until slightly softened, 6 to 7 minutes.


Add the tomato paste and paprika and cook, stirring, until slightly caramelized, 2 minutes. 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.


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.


Add the root vegetables and dates with the remaining broth, return to a boil, reduce the heat to medium-low, and cook, partially uncovered and stirring occasionally, until the vegetables are tender, 1 hour to 1 1/2 hours more.


Stir in the preserved lemon 5 minutes before serving.

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