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Hearty Kosher Beef Stew: A Comforting Classic - Jewish recipe
This hearty kosher beef stew is a beloved classic, perfect for warming up on chilly nights. Rooted in the tradition of slow-cooked meals, this dish brings together tender chunks of beef and a medley of vegetables in a rich, savory broth. Originating from the need to create nourishing meals from simple ingredients, beef stew has become a staple in many kitchens. Serve it with fresh challah or a crisp side salad for a complete meal. The slow simmering process allows flavors to meld beautifully, much like in a traditional cholent, making it a comforting dish that’s perfect for Shabbat dinner or a family gathering. Embrace the art of braising as you craft this delightful stew, and explore the variations with other kosher recipes like savory brisket or chicken tagine.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 450
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove and set aside.
  2. In the same pot, add the onion, carrots, and celery. Sauté until the onion is translucent, about 5 minutes.
  3. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
  4. Return the beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
  5. Add the potatoes and continue cooking for another 30 minutes, until the potatoes are tender.
  6. Stir in the peas and cook for an additional 5 minutes. Season with kosher salt and pepper to taste.
  7. Serve hot, garnished with fresh herbs if desired.

Notes

For a thicker stew, mix 2 tablespoons of cornstarch with water and add into the stew during the last 10 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 850mg 37%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.