Please consult the OU's guidelines for checking fruits and vegetables.

Herbed Beef and Beet Stew
Herbed Beef and Beet Stew Eileen Goltz | Meat
4 hours, 40 minutes 40 minutes
4 hours
4 to 6 servings

  • 2 lbs. beef stew meat
  • ½ Tablespoon caraway seeds
  • 1 teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • Kosher salt
  • Black pepper
  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons sugar
  • 1 Tablespoon minced garlic
  • 2 sweet onions, diced
  • 2 beets
  • 1 rutabaga
  • 2 large white potatoes
  • Fresh parsley
  • Fresh dill

  1. Season meat on both sides with caraway seeds, ginger, cinnamon, salt and pepper.
  2. Place a large stainless steel pot over medium heat. Add oil. When the oil is hot add chuck steaks, browning well on both sides. Add the vinegar, sugar, onion, and garlic followed by 5 cups of cold water. Bring water to a simmer, skimming the foam as it rises. Cover and simmer gently for 3 hours.
  3. Remove meat from the liquid. Skim excess fat from the liquid.
  4. Dice beets, potatoes, and rutabaga and add to pot. Taste and re-season with more salt, pepper and any or all of the spices as necessary.
  5. Break the meat into bite size pieces and add it back to the stew. Simmer 30 more minutes.
  6. Ladle stew into bowls. Garnish with fresh parsley and dill sprigs.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.