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Oct 3, 2012 05:58 AM

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.

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  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"?