Hearty Kosher Beef Stew: A Slow Cooker Delight

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This Hearty Kosher Beef Stew is a comforting dish that’s perfect for any season. With roots in traditional Jewish cooking, this stew brings together tender beef, hearty vegetables, and rich flavors that develop beautifully in the slow cooker. It’s ideal for a cozy family dinner or a gathering with friends. Serve it alongside a fresh Challah or a crisp salad to complete the meal. Slow cooking not only enhances the flavors but also makes it a convenient option for busy weekdays or leisurely weekends.

Hearty Kosher Beef Stew: A Slow Cooker Delight - Jewish recipe
This Hearty Kosher Beef Stew is a comforting dish that's perfect for any season. With roots in traditional Jewish cooking, this stew brings together tender beef, hearty vegetables, and rich flavors that develop beautifully in the slow cooker. It's ideal for a cozy family dinner or a gathering with friends. Serve it alongside a fresh Challah or a crisp salad to complete the meal. Slow cooking not only enhances the flavors but also makes it a convenient option for busy weekdays or leisurely weekends.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 pounds kosher beef stew meat cut into 1-inch cubes
  • 2 tablespoons olive oil for browning
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth kosher-certified
  • 2 tablespoons tomato paste
  • 1 pound carrots peeled and sliced
  • 4 large potatoes peeled and cubed
  • 2 stalks celery sliced
  • 2 teaspoons kosher salt to taste
  • 1 teaspoon black pepper freshly ground
  • 2 teaspoons dried thyme
  • 2 bay leaves

Method
 

  1. Heat olive oil in a pan over medium heat. Brown the beef stew meat in batches, ensuring all sides are seared. Transfer to the slow cooker.
  2. In the same pan, sauté the onion and garlic until the onion is translucent. Add to the slow cooker.
  3. Add beef broth, tomato paste, carrots, potatoes, celery, kosher salt, black pepper, thyme, and bay leaves to the slow cooker. Stir to combine.
  4. Cover and cook on low for 8 hours or until the meat is tender and the vegetables are cooked through.
  5. Adjust seasoning to taste before serving. Remove bay leaves and serve hot.

Notes

For a thicker stew, you can mash some of the potatoes or add a cornstarch slurry in the last hour of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 350
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 700mg 30%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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