Poike (Galilean Beef Stew)

  • Serves

    serves 6-8


Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Promised Land.


  • 13 cup olive oil
  • 2 lb. beef chuck, trimmed and cut into 1½" 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 ½" pieces
  • 1 cup dry red wine
  • 12 cup beef stock
  • 3 oz. dried apricots, quartered
  • 3 oz. pitted prunes, halved
  • 13 cup raisins
  • 12 cup minced parsley
  • 13 cup minced cilantro
  • 14 cup minced oregano
  • 12 tsp. freshly grated nutmeg
  • 14 tsp. cayenne pepper
  • 14 tsp. ground ginger
  • 6 fresh sage leaves
  • 2 medium oranges, quartered
  • 2 medium Yukon gold potatoes, cut into ½" wedges
  • 1 medium turnip, peeled and cut into ½" wedges
  • 1 small kohlrabi, peeled and cut into ½" wedges
  • 1 small zucchini, cut crosswise ½" thick


Step 1

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, 1½-2 hours. Add potatoes, turnips, kohlrabi, zucchini, salt, and pepper; continue to cook until vegetables are tender, 1-1½ hours more.

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