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This delicious stew was inspired by my mother. Each morning of Chol Hamoed, before we head out, she puts up a crock-pot dinner, so we come home to a fresh hot meal! Feel free to customize the vegetables according to your family’s preferences.
2 tablespoons oil, divided
2 and 1/2 –3 pounds (1 and 1/4–1 and 1/2 kilograms) beef stew cubes
3 tablespoons Manischewitz Potato Starch
2 teaspoons salt, divided
1/2 teaspoon pepper
1 onion, diced
1 zucchini, diced
1 sweet potato, diced
8–10 ounces (225–280 grams) mushrooms, diced
1/2 cup chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon powdered ginger
1 and 1/2 cups Jeunesse Cabernet Sauvignon or other sweet red wine
1 cup orange juice
1 6-ounce (170-grams) tomato paste, approximately 2 cups water
1 tablespoon Manischewitz Potato Starch, dissolved in 2 tablespoons water
Place meat cubes into a large bowl. Add potato starch, one teaspoon salt, and pepper and toss to coat.
Heat one tablespoon oil in a large frying pan over high heat. Add meat to pan and sear about a minute per side, until browned. Put meat into the slowcooker.
Heat remaining oil in pan; add onions and remaining one teaspoon salt. Sauté, stirring occasionally, until onions start to brown, about five to eight minutes. Add onions to slow-cooker.
Add all the vegetables, parsley, garlic, ginger, wine, juice, and tomato paste to the slow-cooker. Add about two cups of water, enough to cover the vegetables about three-quarters of the way up. Add potato starch and water mixture, then stir to combine.
Cook on low for six to eight hours (or on high for four to six hours), until meat is tender and soft. Season with additional salt and pepper to taste, if necessary.
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