Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
Ingredients
- 3 tbsp. olive oil
- 2 lb. beef chuck, cut into 1 1/2″ cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. ground ginger
- 1⁄4 tsp. freshly grated nutmeg
- 2 large yellow onions, minced
- 4 cups beef stock
- 2 lb. sweet potatoes, peeled and cut into 1 1/2″ cubes
- 8 oz. pitted prunes, halved
- 2 carrots, cut into 1 1/2″ lengths
- 1 tbsp. honey (optional)
- 1 tbsp. finely chopped parsley
ADVERTISEMENTADAD
Instructions
Step 1
Heat oil in a 6-qt. Dutch oven over medium-high heat; season beef with salt and pepper. Working in batches, add beef to pot, and cook, turning, until browned all over, about 8 minutes; transfer to a plate and set aside. Add cinnamon, ginger, nutmeg, and onions, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Return beef to pot along with stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially, until beef is barely tender, about 1 hour.
Step 2
Add potatoes, prunes, and carrots; cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.
- Heat oil in a 6-qt. Dutch oven over medium-high heat; season beef with salt and pepper. Working in batches, add beef to pot, and cook, turning, until browned all over, about 8 minutes; transfer to a plate and set aside. Add cinnamon, ginger, nutmeg, and onions, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Return beef to pot along with stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially, until beef is barely tender, about 1 hour.
- Add potatoes, prunes, and carrots; cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
