Easy Kosher Beef Stew With Root Vegetables

I need to start by being completely honest with you about this recipe. Traditional rabbit stew isn't kosher because rabbits don't have cloven hooves and don't chew their cud, making them non-kosher according to Jewish dietary laws. But here's the thing - I've developed this incredible beef stew that captures all the rustic, hearty flavors you're looking for without compromising on kashrut. This stew has become my go-to recipe for those cold Sunday afternoons when I want something that fills the house with amazing aromas and brings everyone to the table. I use chuck roast cut into generous chunks because it becomes incredibly tender during the long, slow braising process. The root vegetables - carrots, parsnips, and potatoes - soak up all those rich flavors while adding their own earthy sweetness to the pot. What makes this version particularly successful is the initial searing of the meat. Don't skip this step even though it takes a few extra minutes. That golden-brown crust on the beef adds depth to the entire stew that you just can't get any other way. I also add the vegetables in stages, starting with the heartier ones that need more cooking time and finishing with delicate herbs that would lose their punch if added too early. This stew works beautifully for Shabbat dinner or any weeknight when you want something comforting and satisfying. I like to serve it with crusty challah or some good sourdough bread for dipping into that wonderful broth. It's even better the next day, so don't hesitate to make a big batch.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 6 servings

Course: Main Course

Cuisine: Jewish

Calories: 385

Ingredients Method Notes

Ingredients

3 lbs kosher chuck roast cut into 2-inch pieces
3 tbsp vegetable oil divided
1 large yellow onion diced
4 cloves garlic minced
3 tbsp tomato paste
1 cup red wine kosher
4 cups beef broth kosher
2 bay leaves
3 sprigs fresh thyme
1 lb baby potatoes halved
4 large carrots cut into 2-inch pieces
3 medium parsnips cut into 2-inch pieces
2 tsp kosher salt or to taste
1 tsp black pepper freshly ground
3 tbsp fresh parsley chopped for garnish

Method

Pat the beef pieces completely dry with paper towels and season generously with salt and pepper on all sides.
Heat 2 tablespoons of oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches to avoid crowding, sear the beef pieces until golden brown on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
Add the remaining tablespoon of oil to the same pot. Add the diced onion and cook until softened and lightly golden, about 5 minutes.
Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot along with any accumulated juices. Add the beef broth, bay leaves, and thyme sprigs. The liquid should just cover the meat.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add the halved potatoes, carrots, and parsnips to the pot. Cover and continue simmering for another 45-60 minutes, or until the beef is fork-tender and vegetables are cooked through.
Remove and discard the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh chopped parsley.

Notes

This stew tastes even better the next day as flavors continue to develop. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. If the stew seems too thin, you can thicken it by mixing 2 tablespoons of flour with 3 tablespoons of cold water and stirring it in during the last 10 minutes of cooking.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 16g 21%

Saturated Fat 6g 30%

Trans Fat 0g

Cholesterol 95mg 32%

Sodium 890mg 39%

Dietary Fiber 5g 18%

Total Sugars 8g

Protein 35g 70%