Poike (Galilean Beef Stew)

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Yield: 6-8 servings

Prep Time: 25 minutes

Cook Time: 3 1/2 – 4 hours

Total Time: 4 1/4 hours


Any seasonal vegetable, from earthly turnips to pungent kohlrabi, can be added to this hearty beef stew.


1⁄3 cup olive oil

2 lb. beef chuck, trimmed and cut into 11/2″ pieces

Kosher salt and freshly ground black pepper, to taste

6 cloves garlic, crushed

2 medium carrots, sliced

2 stalks celery, chopped

2 medium onions, chopped

1 medium parsnip, peeled and cut into 1/2″ pieces

1 cup dry red wine

1⁄2 cup beef stock

3 oz. dried apricots, quartered

3 oz. pitted prunes, halved

1⁄3 cup raisins

1⁄2 cup minced parsley

1⁄3 cup minced cilantro

1⁄4 cup minced oregano

1⁄2 tsp. freshly grated nutmeg

1⁄4 tsp. cayenne pepper

1⁄4 tsp. ground ginger

6 fresh sage leaves

2 medium oranges, quartered

2 medium Yukon gold potatoes, cut into 1/2″ wedges

1 medium turnip, peeled and cut into 1/2″ wedges

1 small kohlrabi, peeled and cut into 1/2″ wedges

1 small zucchini, cut crosswise 1/2″ thick


Heat oil in a 6-qt. Dutch oven over medium-high heat. Season beef with salt and pepper. Cook beef until browned, 5-7 minutes. Transfer to a bowl. Add garlic, carrots, celery, onions, and parsnips to pan; cook until soft, 5-7 minutes. Add wine; cook until reduced by half, 4-6 minutes. Return beef to pot, along with stock, apricots, prunes, raisins, parsley, cilantro, oregano, nutmeg, cayenne, ginger, sage, and oranges; boil. Reduce heat to medium-low and cover; cook until beef is just tender, 11/2-2 hours. Add potatoes, turnips, kohlrabi, zucchini, salt, and pepper; continue to cook until vegetables are tender, 1-11/2 hours more.