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Beef Bourguignon

dorot beef stew

The Dorot Garlic and Herb cubes make this dish a snap to prepare, but if you can't find them in your stores freezer here is the equvalent. One garlic cube equals one clove, and each herb cube equals one teaspoon.

  • 6 ServingsServings


  • 1 ¾ lbs. diced beef
  • ½ cup Kosher for Passover Liquor
  • salt and pepper
  • ¼ cup olive oil
  • 1 liter of water
  • 2 carrots, peeled and coarsely chopped
  • 2 large onions, peeled and coarsely chopped
  • 1 celery root, diced
  • 2 bay leaves
  • 3 whole white peppers
  • 2 Dorot Chopped Parsley Cubes
  • 3 Dorot Chopped Garlic Cubes
  • 3 potatoes, peeled and cut to quartered
  • ½ bottle of red wine
  • 1 tbsp matzo ball flour


Soak the meat in a bowl with carrots, onion and celery together with bay leaves, white pepper, and red wine. Place it in the refrigerator for 12 hours. Drain the meat and vegetables from the fluid into a bowl and set aside. Dust the meat with matzo ball flour. Sauté the meat in a heavy pot with olive oil until browned from all sides, then season with salt and pepper. Add the root vegetables (celery and onion) and mix, add the Kosher for Passover Liquor and cook until almost complete evaporation of the liquid. Add the red wine marinade and the water and bring to a boil. Add Dorot Chopped Garlic Cubes and cook over low heat for about an hour with lid on. After an hour add the carrots, diced potatoes and Dorot Chopped Parsley Cubes, cook over low heat for half an hour, check seasoning and serve.

Source: Dorot

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