This recipe originally appeared in Fresh & Easy KOSHER COOKING. These cuts of meats are best served rewarmed. The longer you cook them the more succulent they will be.
Ingredients
3 lb beef stew*
2 Tbsp oil
1 large carrot
1 large onion, diced
1 tsp salt
¼ tsp pepper
2 Tbsp potato starch
2 cup red wine
3 cup chicken soup stock
2 cloves garlic, optional
18-24 pearl onions
Instructions
*Beef stew is cut up pieces of meat from mock tender meat (sometimes called shoulder kalichol). You can also use chuck cut into small squares.
Pat beef stew dry with a paper towel. Brown meat with the 2 Tablespoons oil on all sides. Remove and set aside.
Peel and thinly slice carrots. Sauté carrots and onion until onions are soft. Add meat back to the pot and season with salt and pepper.
Stir in the potato starch and mix everything well together.
Add wine, stock and optional garlic. Bring to a simmer and cook for 1 ½ hours.
Add onions to the meat and continue cooking for an additional 45 minutes to 1 hour.
Recipe by Between Carpools at https://betweencarpools.com/non-processed-foods/