Root Vegetable Date Stew
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
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