Background of the Recipe

Tu Bishvat, the "New Year of the Trees," is a special holiday that reminds us of the deep connection between people, nature, and the land.
It is a wonderful time to gather around a festive table with family, enjoy foods rich in the flavors of the land, and perhaps even plant a tree or a new plant as a symbol of renewal and growth. In Jewish tradition, Tu Bishvat marks the beginning of the trees' growth cycle, and it is customary to eat fruits of the land, especially from the Seven Species with which the Land of Israel is blessed.

Inspired by this holiday, I want to share a special recipe I created especially for Tu Bishvat – a slow-cooked beef and dried fruit stew.

This dish is rich and full of deep flavors, combining tender, succulent beef with the natural sweetness of dried fruits. The result? A festive, warm, and comforting dish that honors tradition and brings a special moment of togetherness to the family table.

So here’s the recipe—follow each step carefully to make it turn out just like in the pictures!

Ingredients

• 1.5 kg (3.3 lbs) beef chuck roast, cut into large cubes
• 2-3 tbsp olive oil
• 2 large onions, sliced
• 5 garlic cloves (or to taste), minced
• 3 carrots, cut into large chunks
• A bunch of celery leaves and parsley, tied together
• 150g (1 cup) dried prunes
• 150g (1 cup) dried apricots
• 3 bay leaves
• Salt and black pepper, to taste
• Approximately 1 liter (4 cups) water

For Serving:

• Chopped fresh parsley
• Finely chopped almonds

Instructions

1. Sear the Beef
   • In a large, wide pot, heat the olive oil over medium-high heat.
   • Sear the beef cubes on all sides until golden brown.
   • Do this in batches if necessary to avoid overcrowding.
   • Transfer the browned meat to a separate plate.
2. Sauté the Vegetables
   • In the same pot, sauté the onions until they turn golden.
   • Add the carrots and garlic, stirring for about a minute.
3. Simmer the Stew
   • Pour in the water and bring to a simmer.
   • Return the beef to the pot, along with the dried apricots, prunes, bay leaves, and the tied bundle of celery and parsley leaves.
   • Season with salt and black pepper.
4. Slow Cooking
   • Bring to a boil, then lower the heat to a gentle simmer.
   • Cover and let it cook for at least 3 hours until the meat becomes tender.
   • Alternatively, transfer the pot to a preheated oven at 140°C (285°F) and let it bake for the same amount of time.
5. Best Made in Advance
   • This stew develops even better flavor when made a day ahead.
   • The resting time allows the flavors to deepen, making it even more delicious.
6. Final Touches & Serving
   • Before serving, sprinkle chopped parsley and finely chopped almonds over the dish for extra freshness and texture.
   • Serve with rice or mashed potatoes for a complete meal.