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There’s nothing that compares to a warm, hearty stew to keep the cold outside!
1 tablespoon oil, for sautéing
1 pound (450 grams) stew meat, cubed
2 large onions, sliced
2 stalks celery, sliced
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon black pepper
1 15-oz. (425-g.) can Gefen Tomato Sauce
1 15-oz. (425-g.) can stewed tomatoes
1 cup Gefen Marinara Sauce
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3 carrots, peeled and sliced
3 small potatoes, diced
Heat oil in a large skillet and brown the meat and onions. Add in the celery and spices and stir well. Pour in the tomato sauce, stewed tomatoes, and marinara sauce, together with the crushed garlic. Stir well. Cover stew and cook over low heat for 20 minutes. Add carrots and potatoes and stir well again.
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Transfer your skillet to the oven (or you can transfer the stew into a 9×13-inch pan) and bake an additional two hours.
Photography: Daniel Lailah Food Style: Amit Farber Meat courtesy of M’tam Chofetz Chaim, Jerusalem.
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pretty good. i wonder how long this would need in a crockpot rather than oven?
You could definitely make this in the crockpot on low for 5-6 hours (I would check it on every few hours to make sure it has enough liquid).