Our seders tend not to be gefilte fish, soup and kneidlach and brisket affairs. People get that elsewhere and on other nights, and have come to expect other things from us. So this was our main dish, and we have been eating it for dinner on and off since the beginning of the holiday. The main challenge in making this was in adapting it for my garlic-o-phobe mother, so we did a trial run a few weeks before the holiday and much to my surprise, we didn't miss the garlic. Also, Levy used a combination of beef and chicken and I find that the chicken gets too overcooked, so I substitute short ribs, which also give the sauce a lot of richness. I also eliminate the water to concentrate the flavors and make it easier to serve on plates. (You may have to add water depending on the moisture of the other ingredients.) Finally, I serve it with a fresh chutney of cilantro, chili, walnuts and fruit which livens it all up.
This is a great one-dish meal any time of year. The potatoes soak up the flavor of the sauce. It can be reheated many times. And though it takes a few hours to cook, it requires very little work. The hardest thing is boiling the potatoes:
Yemenite Beef and Potato Stew
- 1 tablespoon vegetable oil
- 1 very large onion, chopped
- 8-15 cloves garlic, sliced (optional -- one day I will do a side by side test)
- 3 tablespoons ground cumin
- 1/2 to 1 teaspoon turmeric
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- salt to taste
- 2 tablespoons tomato paste
- 14 ounce can diced tomatoes (or half of a larger can)
- handful chopped flat leaf parsley
- 3 pounds beef stew (chuck or shank) cut into chunks if possible
- 2 pounds short ribs or flanken
- 8-10 medium red potatoes, peeled
- Preheat oven to 300 degrees.
- Saute onion in oil in a very large casserole until soft but not browned.
- Add garlic if using and saute for a minute.
- Add spices and saute on low for about three minutes, stirring.
- Add tomato paste, stir, and then add tomatoes and parsley.
- Mix in stew meat, short ribs and potatoes, bring to a simmer, cover and put in the oven.
- Bake for 3 hours.
- That's it. You can hold the dish for another hour or two in a turned off or low oven.
- Serve with green walnut fruit chutney (recipe below) or schug (Yemenite hot sauce).