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Apr 20, 2005 12:35 PM

brown meat sauce

  • j

I need a DELICIOUS recipe for a beef stew that I am cooking for Passover, something with a really yummy gravy. Thanks,

Jennie J

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  1. You might try the tzimmes mentioned in the post above. Just use a higher proportion of meat (flanken? a brisket?)to the sweet potatoes/yams, carrots, and prunes.

    Joan Nathan's Friday Night Brisket recipe yields a lot of juice and cooked celery, onions, carrots, and garlic. You might try something like that. We will cook our brisket a day or two ahead, slice, and refrigerate. Before the Seder starts, we put the sliced meat in a foil baking pan with the veggies and juice, and reheat at a low temp for a couple of hours.
    Scrumcious, and no attention needed during the Seder.

    Good luck!