Skip to main content



This is the recipe for Israeli Cowboy Stew that Jamie learned on the premiere episode of Joy of Israel. It is the cowboys version of our classic Jewish cholent and really anything goes. In this version we use beef and lots of root vegetables and wine, but you could easily use beer and change any of the vegetables to what you have on hand. Start out with a little of the spices and add more as desired. To see the recipe being made by real Israeli cowboys see below.

  • Duration
  • Prep Time
  • 10 ServingsServings


  • 2-3 lbs beef with bones, such as flanken
  • 1 cup sweet red wine
  • 1 tablespoon sugar
  • 1/2 cup soy sauce
  • 3 heads of garlic, divided
  • 1 handful Parsley
  • couple sprigs of thyme
  • 1 sprig rosemary
  • lamb fat
  • 3 onions, sliced thick
  • 6 potatoes
  • 2 sweet potatoes
  • 4 carrots
  • 1 celery root
  • salt, to taste
  • pepper, to taste
  • sweet paprika, to taste
  • chili, to taste
  • 1 bottle dry red wine
  • water to cover


Make sure meat is defrosted and cut into large chunks.  Place in a bag with marinade made from the sweet red wine, sugar, soy sauce, half a head of garlic and half the herbs.

When ready to cook, heat the pot over hot coals.  Add lamb fat and onions then beef.  Stir to sear the meat.

Now peel and chop the rest of the vegetables, throw the heads of garlic in whole, no peeling necessary.  Pour over a bottle of wine and add water until the ingredients are covered.

Cover with lid and let cook on the coals for at least 1 1/2 hours while you go out horseback riding like Jamie does in the video below.  Check on the stew and if it needs more liquid add water or more wine, if too much liquid leave it uncovered for a bit before eating.

Serve with a bowl of rice.

Publish date: