Root Vegetable and Medjool Date Stew

The Medjool dates in this wintery stew soak up the sauce but still hold their shape during cooking. I use white wine instead of red. It helps prevent the lighter-colored root vegetables from getting too dark (though if you use beets, you’ll have a pinkish—but no less delicious—stew), and I love the way its flavor melds with the chopped preserved lemon I stir in toward the end.

Serves 6 to 8

Active Time: 30 minutes

Total Time: 3 hours

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

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 store-bought) or finely chopped fresh lemon

Season the meat generously with salt and pepper. Place the flour 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, stirring occasionally, until the vegetables are tender, 1 hour more. Stir in the preserved lemon 5 minutes before serving.