Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
3 to 4 large carrots, peeled and cut into 1-inch chunks
Salt and pepper
2 to 2½ cups water
2 lbs. butternut squash
2 Tablespoons honey
¼ teaspoon ground cinnamon
1¼ cups prunes, pitted
Cut beef in 1 1/2 to 2-inch pieces and pat them dry.
Heat 1 Tablespoon oil in a heavy stew pan. Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate. Add remaining oil if pan is dry and heat it.
Add onion and saute over medium heat, stirring often, until brown, about 10 minutes. Cover if pan becomes dry.
Return meat to pan with any juices on plate. Add carrots, salt, pepper and enough water to just cover. Bring to a boil, skimming occasionally.
Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
Peel the squash and cut it in half lengthwise. Discard seeds and stringy parts.
Cut squash in 1 inch cubes and add the squash and stir, ensuring the squash is totally incorporated into the liquid. Stir the honey and cinnamon into sauce. Cover and simmer for 10 minutes.
Mix well and add prunes. Cover and simmer for 15 minutes or until squash is tender.