Slow-Simmered Sabbath Stew

You will need around 45 minutes to prepare the ingredients, plus 3–4 hours simmering time in the oven or slow cooker. For the best results, use a large cast-iron pot. Alternatively, start by browning the meat, onions and spices in a frying pan and then transferring it to a slow cooker.

Ingredients

·      5–6 Tbsp. olive oil

·      1 1/3 lbs. (1.5 kg.) beef chuck cut into chunks

·      2 onions, thinly sliced

·      4 garlic cloves, thinly sliced

·      3 tsp. salt

·      1 tsp. hot paprika powder OR 1 hot green pepper, thinly sliced

·      1 tsp. black pepper

·      1 tsp. ground coriander powder

·      ½ tsp. turmeric

·      ½ tsp. ground ginger

·      1 tsp. rosemary

·      1 tsp. thyme

·      2 russet potatoes, peeled and cut into medium cubes

·      28 oz. (794g.) can crushed tomatoes

·      2 tbsp. tomato paste

·      1 tbsp. vinegar

·      1 tbsp. strong mustard

Instructions

1.    Preheat the oven to 300–325°F (150–165°C).

2.    Heat the oil over a medium heat, add the meat and fry until golden brown.

3.    Remove the meat and set aside. Add the onions and fry until translucent.

4.    Add the dry seasonings, garlic and the hot pepper, and continue to fry for a few more minutes.

5.    If using a cast-iron pot, add the meat to the onion and seasoning mix. Alternatively, transfer the meat, onions and seasoning to the slow cooker. 

6.    Add the potato cubes, crushed tomatoes, tomato paste, vinegar and 3 cups of water.

7.     Bring to a boil.

8.    Cover the cast-iron pot with a lid and simmer in the preheated oven for at least 3 hours. If using a slow cooker, simmer on medium to high heat for 5 hours.

9.    Check every now and then to stir or add more water if needed.

10. The stew is ready when the meat is tender.

Serves 8–10