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A hearty beef stew is the way to everyone’s heart. Whether served as part of a meal, or as supper after a long Chol Hamoed day out with the kids, this will comfort your soul and have your taste buds thank you.
2 pounds beef stew, cut in 2-inch pieces
1/4 cup Gefen Potato Starch (can make this year-round using flour)
1 tablespoon salt, more as needed
1 teaspoon black pepper
2 tablespoons olive oil
3/4 cup Jeunesse Cabernet Sauvignon or other dry red wine
3 cups chicken soup or water
1 onion, chopped
4 to 5 Yukon gold potatoes, chopped
4 large carrots, chopped
1 large squash, chopped (optional)
1 head celery, cut
2 cups water
In a bowl, combine the potato starch, salt, and pepper. Add meat and stir to coat each piece completely.
Heat oil in a large pot and add the meat. Sear on each side for approximately 30 seconds. Remove the meat when done.
Pour the wine and chicken soup into the pot, then add the chopped onions. Add the meat back into the pot and cover.
Let simmer for an hour.
Stir the stew, then add in all your vegetables. (Optional- Place the celery head in a wrap and boil bag.)
Pour in water and let it cook for an hour and a half to two hours. Check the meat; it should be very tender.
Serve with Pesach Egg Lukshen and enjoy!
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can I freeze this to make for meals in advance?