Beef and Potato Tzimmes

YIELD: 6 servings


2 Tablespoons Vegetable oil divided
2 lbs. stew meat cut in 1-1/2-inch chunks
2 cups chopped onion
2 cups sliced (1-inch thick) carrots
2 teaspoons garlic salt
2 cups cubed (1-inch thick) potato
2 cups cubed (1-inch thick) sweet potato
1/3 cup honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground pepper
4 oz. dried apricots
4 oz. pitted prunes
2 Tablespoons flour optional
2 Tablespoons chopped parsley


Heat 1 tablespoon of oil in heavy 5-quart pot over medium heat. Add beef and brown on all sides. Remove beef from pan, add remaining oil, if necessary, and sauté onion until tender. Return beef to pan; add carrots, salt and about 4 cups water to cover ingredients. Bring to a boil, reduce heat, cover and simmer 1 hour. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to a boil. Reduce heat and simmer, partially covered, 30 minutes or until potatoes are barely cooked. Add dried fruit and simmer, uncovered, 30 minutes or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently. Sprinkle with parsley before serving, if desired.