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Growing up in a Jewish household, beef stew was always a comforting staple. My grandmother's recipe, passed down through generations, fills our home with mouthwatering aromas that transport me back to childhood. This hearty dish combines tender chunks of beef with vibrant vegetables, creating a rich, satisfying meal perfect for chilly evenings or family gatherings. I've tweaked her original recipe slightly, but essence remains unchanged. Get ready to experience warmth, flavor, and tradition in every spoonful of this beloved Jewish beef stew.
Ingredients for This Hearty Beef Stew
- Beef stew meat: Tenderizes during long cooking, adds rich flavor and texture to the stew, a hearty and satisfying protein source.
- Beef broth: Provides a savory base for the stew, enhances the meaty flavor, and adds depth to the overall dish.
- Onion: Adds sweetness and depth of flavor, complements the beef, and creates a flavorful base for the stew.
- Garlic: Infuses the stew with a delicious aroma and adds a robust, savory flavor to the dish.
- Carrots: Bring a natural sweetness, vibrant color, and a hint of earthiness to the stew, adding texture and nutrients.
- Potatoes: Add heartiness and help thicken the stew, absorb flavors, and provide a comforting element to the dish.
- Tomato paste: Enhances the richness of the stew, adds a touch of acidity, and deepens the overall flavor profile.
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Essential Kitchen Tools for Making Jewish Beef Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the beef, onions, garlic, carrots, and potatoes into the required sizes.
Jewish Beef Stew
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 lbs Beef Stew Meat cut into chunks
- 2 cups Beef Broth
- 1 large Onion chopped
- 3 cloves Garlic minced
- 4 medium Carrots sliced
- 4 medium Potatoes diced
- 2 tbsp Tomato Paste
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
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Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add beef stew meat and cook until browned on all sides.
- 3. Add chopped onion and minced garlic, cook until softened.
- 4. Stir in tomato paste, salt, and black pepper.
- 5. Pour in beef broth and bring to a boil.
- 6. Reduce heat, cover, and simmer for 2 hours.
- 7. Add carrots and potatoes, cook for another hour until vegetables are tender.
Notes:
Nutrition value:
Keywords:
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Can Jewish Beef Stew Be Made Ahead or Frozen?
Make Ahead Instructions
- Prepare the stew as directed, let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Browning the beef stew meat before adding other ingredients helps enhance the overall flavor of the stew.
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