Slow-Roasted Stew Meat with Potatoes & Carrots

Such an easy cozy dinner that feels way fancier than the amount of work it takes.

In a large baking dish, add

• Stew meat
• Baby potatoes, halved
• Carrots, cut into thick pieces
• Sliced onion
• Chopped fresh parsley
• 1 bay leaf
• 1 cinnamon stick

Drizzle olive oil generously all over everything in the pan.

For the sauce, mix together in a large measuring cup

• About ½ cup beef broth
• Hot water, enough so that once poured into the pan, the liquid comes about halfway up the meat and vegetables
• About 1½–2 tsp turmeric
• About 2 tsp cumin
• About 2–2½ tsp paprika
• 4–5 cloves crushed garlic
• 1–1½ tbsp honey
• 1 tbsp Worcestershire sauce
• Salt
• Black pepper

Pour the sauce all over everything and mix well so the meat and vegetables are coated.

Cover the pan very tightly with parchment paper and foil.

Bake covered at 300°F for about 4 hours, or 350°F for about 2½–3 hours, until the meat is super tender and easily pulls apart with a fork.

Then uncover, raise the oven to 375°F, and bake for another 20–30 minutes so the sauce gets richer and the top gets a little roasted.

Finish with some fresh parsley.

Serve with rice and a fresh salad.

Perfect for the chag because it takes about 10 minutes to assemble, then you just pop it into the oven and basically don’t have to think about it. It feels like a fancy, special dish without all the work, and you can easily switch it up with different cuts of meat.

Also perfect for a lazy dinner night when you still want dinner to feel special without standing in the kitchen forever.