June 6, 2024
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June 6, 2024
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Don’t Get Into a Stew! Make One for Dinner

One of my favorites for winter is stew  and there are so many different ways to make it.

Here are some international recipes. Just pick up special bread, make a great salad and everyone will be delighted.


Italian Beef Stew

6 servings

When I make a dish and it’s one I want to repeat often, I attach a blue tab to the card. This one has that tab and came from a newspaper many years ago and was adapted to kashrut.

  • ½ cup olive oil
  • ¼ cup pareve margarine
  • 1 medium chopped onion
  • 1 teaspoon minced garlic
  • 2½ pounds stew meat, cut into small pieces
  • 1 tablespoon minced parsley
  • ½ teaspoon basil
  • 1 large red pepper, cut into strips
  • 1 large green pepper, cut into strips
  • 1 tablespoon tomato paste
  • 4 teaspoons beef soup powder
  • 4 cups water
  • 1 tablespoon sweet paprika
  1. In a large soup pot or Dutch oven, heat oil and margarine. Sauté onion and garlic until light golden.
  2. Add beef, parsley and basil and cook 20 minutes. Add peppers and cook 5 minutes. Stir in tomato paste, beef soup powder, water and paprika. Bring to a boil. Reduce heat, cover and cook 20-25 minutes.


Sweet and Sour Beef or Veal Stew

4-6 servings

This has no origin listed, but instead of a tab, I have 3 stars.

  • 1 pound beef or veal stew meat pieces
  • 1 teaspoon sherry
  • 1 egg
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • oil
  • 2 chopped carrots
  • mushrooms
  • 3 cups chopped onions
  • ½ sliced cucumber
  • 1 minced garlic clove
  • Sauce
  • 5 tablespoons oil
  • 1½ tablespoons cornstarch
  • ¾ cup water
  • ¼ cup ketchup
  • 1 teaspoon soy sauce
  • ¼ cup cider vinegar
  • ¼ cup brown sugar
  1. Sprinkle meat with sherry. In a bowl, beat egg with flour and cornstarch. Coat meat with batter.
  2. Heat oil in a frying pan. Fry meat until brown. Set aside. Add vegetables to frying pan and fry a few moments. Return meat to frying pan.
  3. In a bowl, mix cornstarch, water, ketchup, soy sauce, vinegar and brown sugar. Pour over meat and vegetables and cook over low heat until sauce is thick.


Beef Stew Provencal

8 servings

Provence is a region in southeast France and the food is characterized by garlic, onions, mushrooms, tomatoes, olive oil and herbs. This was in my file from an old food magazine.

  • 3 pounds cubed stew meat
  • ⅓ cup flour
  • ¼ cup margarine
  • 4 tablespoons olive oil
  • 8 small onions
  • 1 crushed garlic clove
  • 1 cup chopped leek or shallots
  • 1½ t. dry thyme
  • 2 crushed bay leaves
  • 3 cups canned tomatoes
  • 2 beef bouillon cubes
  • 1½ cups dry red wine
  • strip orange peel, 1 inch by 3 inches long
  • 8 small potatoes
  • 4 zucchini cut into slices
  • 12 pitted green olives
  • 1½ cups minced celery
  • chopped parsley
  1. Coat meat with flour. Save the rest. Heat margarine and oil in Dutch oven and sauté meat for 30 minutes. Remove.
  2. Sauté onions 5 minutes and remove. Sauté garlic, leek, thyme and bay leaves 5 minutes. Add tomatoes, bouillon cubes, wine, meat and orange peel. Bring to a boil, reduce heat, cover and simmer 80 minutes. Add potatoes and sautéed onions and cook 40 minutes. Add zucchini and olives and celery and cook until tender.
  3. Meanwhile, in a bowl, combine reserved flour with ¼ cup water and stir into stew. Simmer until mixture thickens. Sprinkle with parsley. Serve with French bread.

Sybil Kaplan, who passed away in September, a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She was a food writer for North American Jewish publications, and she led walks of the Jewish food market, Machaneh Yehudah, in English.

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