HOME > Chowhound > Kosher >


Great meat stews for Friday night - my mind is blank and guests are coming

Help. I'm exhausted and time-challenged and have another meal to prepare for Friday evening in the sukkah.

I am always looking for great stew recipes that keep happily on the blech between candlelighting and serving the main course. Many even freeze well, or refrigerate well between the day you have time to cook and Friday. I often make double and freeze half. I hope this thread will collect recipes and stew ideas.

I know stew can be thrifty. Or wonderful with only a few bones for umami and the focus on vegetables and beans. Personally, I like bean stews best. For guests, however, I mostly need meat stews in which the veggies flavor a dish that is close to all-meat. Beef or lamb.

I'm at my desk, overwhelmed with work (this month is crazy) my mind is a blank, and I need to get my meat order in.

Suggestions deeply appreciated.

  1. Click to Upload a photo (10 MB limit)
  1. I served this Veal Tagine (store was out of lamb stew meat) on Yom Tov night and had NONE left which is unprecedented in my home. Veal stew meat, veal bones with meat on them (can substitute another meat), the following vegies chopped up: one huge stew carrot, one sweet potato, one potato, one onion, half a parsnip, a few dried apricots and prunes, chickpeas, salt, pepper, merlot wine. I left it alone for a couple of hours and voila! Delicious. Served over a simple couscous.

    3 Replies
    1. re: cappucino

      How many pounds of veal are we talking?

      1. re: AdinaA

        About a pound and a half for a 4 adults (kids ate something else) plus the veal bones (4 of them).

    2. I make meat tzimmes every year for sukkos (well, every year we're not eating meat tzimmes at my parents' sukkah). Very hearty, very traditional, and everybody likes it. The first time I served it to my in-laws, who are more used to me serving them green mango salad, Turkish vegetable preps, etc., they were rather taken aback by the Ashkenazi-ness of it all. Calls for 2.5 pounds of second-cut brisket, flanken, or other stew-friendly meat.

      1. I frequently make boeuf bourguignon for shabbos, it keeps well on the blech

        1 Reply
        1. re: PotatoPuff

          Always a good option, as is Moroccan beef with olives and lemons (preserved or fresh).

        2. Thank you all. Meat order placed. Mind refocused.

          1. I make a beef and butternut squash chili, but more like a stew. Uses stew meat.

            2 Replies
            1. re: cheesecake17

              How about real gulyas? Not the stuff they serve in the states but the real deal.

              1. re: DeisCane

                DeisCane, Do you have a recipe for the "real deal"?

            2. Adina,
              I know youv'e already ordered your meat and decided on a menu. But based on the cold rainy weather we've been having I decided that this shabbos was perfect for Chicken Caccitore.

              Nothing sompler and more hearty than brasing chicken parts on the bone with peppers, mushrooms, tomatoes and (chunks of potato, if uou desire) and serving over broad noodles.

              The longer it heats or stays warm on the blech the more the taste develops. The flesh just falls off the bones (which makes eating easier in some not so well lit sukkahs <no tricky moves with the knife>) and it's finger licking good.

              2 Replies
              1. re: bagelman01

                Oh, but I intend to rely on this thread every time I draw a blank.

                1. re: AdinaA

                  Then I also make a fowl stew with knaidlach ala choicken and dumplings. It's a flour thicken broth and veg based gravy with lots of cut up root vegetable. I cook it thursdays nights for Shabbos. I take a lage piece of cheese cloth and tie up hacked up chicken and turkey backs and cook this in the stew. after cooking I remove the cheesecloth and cool. I then remove all the small chunks of chicken and turkey meat and mix them through the stew. The natural gelatin in the bones gives lots of flavor to the stew. By separating Thursday night, I'm able to serve a hearty filling take on southern fare that is mostly made with parts that are never served to guests.

                  I always cut up all my own chickens and turkey, so I have bags of parts in the freezer. One of my non-jewish neighbors had this at our home last sukkos and was so excited last week when she went into the treif supermarket and they had treif turkey backs at 19 cents per pound. She told me she made 2 batches, one with matzo balls for dumblings and one with spaetzle.

                  I'm thinking of making a batch with spaetzle next week.

              2. I cook the beef with chick peas , curry and cumin, a little onion and garlic , plus wine.
                Sometimes I add veggies - celery, carrots, etc, but its better without the vegetables.

                1. Stifado? I like it with lamb shanks, if I can get them, but beef is classic, too. It's a Greek stew with wine, tomatoes, cinnamon, and a ton of onions.

                  2 Replies
                    1. re: AdinaA

                      Sounds like a northern Italian Stufato, very similar to the above but with garlic, red wine and a bunch of Italian herbs. I've used it as a basis for a great Tuscan cholent to serve on Shabbat afternoon as well.